Home » Tiramisu with persimmons (without eggs)

Tiramisu with persimmons (without eggs)

by Ada Parisi
5 min read
Tiramisù ai cachi (senza uova)

Tiramisu with persimmon without eggs and creamy, easy to prepare. Recipe to save because this is a delicate and delicious spoon dessert, which you will no longer be able to do without. The cream is made with Mascarpone, Greek yogurt, spreadable cheese and cream: it is light and soft. Sweetened with honey or agave syrup (a low glycemic index), is enriched by natural persimmon puree, mixed with a pinch of cinnamon. Ladyfingers are soaked with a water-based wets, sugar and rum. I avoided eggs, so that there are no problems with pasteurization of yolks, but also to get a lighter dessert.

The preparation of persimmon tiramisu without eggs is really simple and is practically without cooking. Except for wet. You just have to mix the ingredients for the cream and compose the dessert. Serve it cool: in my opinion it goes very well with a passito wine of excellence, as Ben Ryé of Donnafugata, which has all the strength and scents of Pantelleria.

Another fantastic combination is the one formed by persimmons and chestnuts: two ottobrini fruits par excellence. Try mine TART WITH CHESTNUT CREAM AND PERSIMMON SAUCE.

Persimmons, the apple of the East

We are in the short season of persimmons, a fruit native to China, where it is called “lotus”, sweet and fresh. Persimmons have lassative and diuretic properties: the orange color already tells us that they are rich in vitamins, among which beta-carotene, vitamin A and B. In addition to being rich in mineral salts, potassium, phosphorus and magnesium in the first place. Persimmons are definitely sweet, but their natural sweetness can be used, as in this case, to decrease the amount of sugar we put in sweets. E 100 grams have about 70 calories. I am ricchi of anti oxidants and have purifying properties for the liver. Obviously, they are not fruits recommended for those who are diabetic, so be careful.

If you like desserts, have a look at all my RECIPES TIRAMISU’ and you will find some surprises that will please. I tell you right away that, in addition to traditional tiramisu, that are in video recipe, my favorites are lemon tiramisu and that autumn pumpkin. Which, by the way, is perfectly in tune with the season. Have a good day!

Tiramisù ai cachi (senza uova)


Portions: 8 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 5 voted )


Sponge fingers, to taste

200 grams of mascarpone

200 grams of Greek yogurt

200 grams of cream cheese (type robiola or Philadelphia

200 ml of cream

a pinch of fine salt

80 grams of powdered sugar

40 grams of honey or agave juice


200 ml mineral water

a pinch of cinnamon

60 grams of caster sugar

2 tablespoons rum


3 persimmons

cinnamon, to taste


Tiramisu with persimmons (without eggs)

Persimmon tiramisu is quick and easy to prepare. First of all, prepare the wet in advance, so that it has time to cool. Put in a saucepan the water and sugar and a pinch of cinnamon. Bring to a boil and, when it will be reduced by a third, turn off the heat and add the rum. Strain and allow to cool completely.

For cream: work with a mascarpone spatula, yogurt and spreadable cheese with salt, icing sugar and honey, until they are amalgamated. You have to get a soft and smooth mixture. Semi-whip the cream (no snow, because it would leave a feeling of fat in the mouth) and add it to the mixture stirring with the spatula, floor plan, making a movement from top to bottom to incorporate as much air as possible and lighten the cream. Obviously I advise you to taste the cream to check that the taste is to your liking.

Clean the persimmons and pass the pulp through a sieve: you will get an orange cream, smooth and shiny, while the most pulpy parts of the persimmon will remain in the sieve. Add a pinch of cinnamon to the persimmon sauce and store it in the refrigerator. Persimmon is rich in pectin, so the sauce with time will tend to become firmer.

Composition of persimmon tiramisu: place in the container you have chosen a layer of carefully wet ladyfingers. Spread over half of the cream and then cover with plenty of persimmon sauce. Make a second layer of ladyfingers soaked in wet, cover with cream. With the advanced cream I decorated the cake, they use a small pastry bag, with tufts all the same. Then spread over other persimmon sauce. Store the persimmon tiramisu in the refrigerator until it's time to serve. Bon appétit!


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Maria Enrichetta Pompili November 10, 2021 - 08:32

Hi, I remade this dessert. It's good, but I put less sugar.
Persimmons with cinnamon are a very pleasant combination. Congratulations

Ada Parisi November 10, 2021 - 17:03

Thanks! Certain, always better to put as little sugar as possible, especially if the persimmons are very sweet. I'm glad you liked it. Even from the photo he posted on Instagram it seems to me very successful. A warm greeting, ADA


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