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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.
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2
Cut down around leaves of persimmons (as if removing a tomato core).
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3
Quarter persimmons, cut away any additional core and scoop flesh from skin, removing any black spots.
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4
Place in food processor and puree.
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5
Transfer to a bowl and stir in half the Grand Marnier.
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6
Chill.
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7
In a small saucepan, dissolve sugar in 3 tablespoons water.
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8
Place over high heat.
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9
While sugar heats, place egg whites in electric mixer and beat until very softly peaked.
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10
Cook sugar to 239 degrees on a candy thermometer.
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11
With mixer running, drizzle in sugar syrup and continue beating until egg whites are stiff and glossy.
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12
Refrigerate.
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13
In a bowl, beat cream until peaked but not stiff.
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14
Fold in remaining Grand Marnier.
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15
Whisk 1/2 cup egg whites into persimmon puree.
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16
Fold in 1/3 of the whipped cream.
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17
Fold remaining whipped cream into remaining egg whites.
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18
Spread a thin layer of plain mixture in bottom of pan.
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19
Then drop generous spoonfuls of each mixture, alternating persimmon and plain, into pan.
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20
Rap pan on a counter to eliminate any air pockets.
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21
Use a dinner knife to cut down and up through the mixture, in a swirling motion, for a marbled effect.
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22
Smooth top, cover with overhanging paper and freeze at least 6 hours, until firm.
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23
To serve, run a knife down ends of pan, where there is no paper.
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24
Uncover top and invert pan onto a chilled platter.
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25
If necessary, place a towel soaked in hot water and wrung out, over pan to release semifreddo.
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26
Using a hair dryer works, too.
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27
Peel off paper.
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28
Dust top with amaretto crumbs and serve.
