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1
Slice the Hachiyas and pass them through a food mill. You could also scoop out the flesh of the Hachiyas and then puree them, just make sure you don't get any bits of its skin in there. Add the sugar to the persimmon puree. Set aside.
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2
Bring about an inch of water to a gentle simmer in a small pot. Place the egg yolks in a small heat proof bowl and place it over the pot of gently simmering water. Make sure that the water does not touch the bottom of the bowl. Using an electric hand mixer or a whisk, beat the egg yolks until they change color to a pale yellow and become much thicker, about 3-5 minutes. To be absolutely sure that there are no cooked bits of egg in there, I would highly recommend passing the mixture through a fine mesh sieve. This will guarantee that your mousse will come out smooth and creamy! Set aside to cool.
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3
In the bowl of a stand mixer, add the egg whites. Beat it until it forms soft peaks. Set aside.
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4
Using the same bowl (without washing), whip the heavy cream to stiff peaks. Set aside.
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5
Using the same bowl (without washing) add the persimmon puree, whisked egg yolks and mascarpone cheese. Blend until everything is well combined.
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6
In a big bowl add the persimmon mixture and the whipped cream. Very, very gently fold everything until there are no white streaks visible. Add the whipped egg whites and again fold everything really gently. Don't stir too much or you will deflate all the air that you have incorporated into your mixture!
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7
Refrigerate for a couple of hours. Serve chilled. I would not recommend making this dessert way ahead of time, as the mousse gets muddied in color by the second day. So, make it and devour it on the same day! Enjoy!
