A seasonal dessert, with a light touch.

Take a couple of very ripe persimmons (otherwise known as kaki fruit), carefully cut out their stems and then gently scoop out the flesh with a large spoon. Set aside.

In a mixing bowl, place 100g fresh ricotta (or other soft white cheese such as fromage blanc or faiselle), along with 1 heaping tbs runny honey (or agave syrup),  the zest of 1 mandarine or clementine, and 25ml Grand Marnier. Stir well.

Crumble an amaretti biscuit (soft or hard), followed by 1tbs Amaretto liqueur, in each of two stemmed glasses. Pour the ricotta mixture over the biscuit mixture and then top with slices of persimmon fruit.

Serves 2.