Impress your guests with this incredible, individual desserts. 


  • 4 sweet persimmons, peeled, diced in 2cm cubes OR scooped flesh of 4 original persimmons

  • 50g butter, cut into 4 equal portions

  • 1/4 cup slivered almonds

  • 100g amaretti biscuits, roughly crushed by hand

  • 125g mascarpone OR double cream

  • 1 tsp full icing sugar

  • 1/2 tsp vanilla bean paste

  • 1 Tbs aged balsamic OR balsamic reduction*


  • 1.

    Preheat oven to 180ºC.

  • 2.

    Divide the persimmons into 4 x 12cm buttered ramekins. Place equal portions of the butter over the persimmons and cover with the slivered almonds and crushed amaretti.

  • 3.

    Bake for about 15 minutes or until bubbling. Remove from the oven and cool a little.

  • 4.

    Meanwhile mix the mascarpone with the icing sugar and vanilla until combined.

  • 5.

    Place a dollop over each ramekin, then a zig zag drizzle of the balsamic over the top. Serve immediately.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 364kj
  • Fat Total 29g
  • Saturated Fat 15g
  • Protein 4g
  • Carbohydrate 23g
  • Sugar 3g
  • Sodium 186mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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*To make the balsamic reduction, combine 1/2 cup balsamic vinegar and 1/2 cup of caster sugar in a small saucepan. Bring to boil, reduce heat and simmer until sugar has melted and the balsamic is slightly syrupy.

Courtesy of Poh Ling Yeow.

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