This is from a French recipe page. "La Cuisine de Pompom".
I only exchanged the almond flour with ground hazelnuts.
It is very easy to prepare. Even 2 hours before your guests arrive. Kaki or Persimmon, Mascarpone and double cream. When you have these at home, you are good to go.
Recipe for 4:
2 kaki
20 g sugar
2 tbsp lemon juice
1 tsp vanilla extract
20 g ground hazelnuts ( almonds)
100 g mascarpone
1 egg white, beaten to stiff peaks
Chantilly cream:
80 g mascarpone
100 ml double cream
20 g sugar
Some deco for the topping
Blend peeled kaki with lemon juice first. Add vanilla extract, sugar, hazelnuts and mascarpone and blend again until smooth. Fold in the beaten egg white and transfer to 4 glasses.
Put in the fridge for 90 min. Beat the cream and put it on top, either with a piping bag or a spoon. Time for some decoration.
Keep in the fridge until serving.
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