Swirled Persimmon Semifreddo

Step 1

Line a 9-by-5-by-3-inch metal loaf pan with parchment paper across the width, allowing enough overhang to eventually cover top of finished loaf. Cut down around leaves of persimmons (as if removing a tomato core). Quarter persimmons, cut away any additional core and scoop flesh from skin, removing any black spots. Place in food processor and purée. Transfer to a bowl and stir in half the Grand Marnier. Chill.

Step 2

In a small saucepan, dissolve sugar in 3 tablespoons water. Place over high heat. While sugar heats, place egg whites in electric mixer and beat until very softly peaked. Cook sugar to 239 degrees on a candy thermometer. With mixer running, drizzle in sugar syrup and continue beating until egg whites are stiff and glossy. Refrigerate.

Step 3

In a bowl, beat cream until peaked but not stiff. Fold in remaining Grand Marnier. Whisk 1/2 cup egg whites into persimmon purée. Fold in 1/3 of the whipped cream. Fold remaining whipped cream into remaining egg whites.

Step 4

Spread a thin layer of plain mixture in bottom of pan. Then drop generous spoonfuls of each mixture, alternating persimmon and plain, into pan. Rap pan on a counter to eliminate any air pockets. Use a dinner knife to cut down and up through the mixture, in a swirling motion, for a marbled effect. Smooth top, cover with overhanging paper and freeze at least 6 hours, until firm.

Step 5

To serve, run a knife down ends of pan, where there is no paper. Uncover top and invert pan onto a chilled platter. If necessary, place a towel soaked in hot water and wrung out, over pan to release semifreddo. Using a hair dryer works, too. Peel off paper. Dust top with amaretto crumbs and serve.