Kaki Persimon Tiramisu

Kaki Persimon Tiramisu or Sharon Fruit Tiramisu

This tiramisu is unique, does not contain coffee nor cacao, but it is delicious, original and smoother. Its main ingredient is the kaki persimmon, a fruit that has an amazing texture. I also added orange liquor that gives the dessert a hint of citrus.

Instructions to make Kaki Persimon Tiramisu

  1. Peel the persimmons and blend until smooth.
  2. Set aside a little puree to make persimmon jam.
  3. In the rest of the persimmon puree, add the orange liqueur.
  4. In a baking pan, cover the bottom with a layer of Speculoos biscuits and layer half the puree on top.
  5. Separate the whites from the yolks and beat the egg whites to soft peaks. You can also make Italian meringue to be on the safe side.
  6. In another bowl beat the egg yolks with the sugar at high speed.
  7. Once well mixed, add the mascarpone and beat until well combined.
  8. Gently incorporate the meringue/egg whites into the mascarpone mixture until smooth.
  9. Pour half of the mixture on the biscuit and persimmon layer.
  10. Then layer as follows: More speculoos, another layer of puree and a last layer of mascarpone mix.
  11. Refrigerate for at least 24 hours.
  12. To make the persimmon jam, simmer the remaining puree over low heat for about 15 minutes with the equal amounts of sugar, stirring occasionally.
  13. Let it cool.
  14. Serve the tiramisu with the persimmon jam.


  • 10 Kaki Persimon
  • 1 kg mascarpone cheese
  • 150 g of sugar
  • 5 eggs
  • 60ml Orange Liquor
  • Speculoos biscuits
  • sugar for persimon jam

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Kaki Persimon Tiramisu
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