Grappa Mascarpone Cream

• 3/4 cup heavy cream, chilled
• 2 tablespoons granulated sugar
• 3/4 cups mascarpone
• 1 teaspoon grappa, or to taste
• 3 persimmons, peeled and cut in wedges

1. Beat cream while slowly adding sugar until firm peaks form.
2. In a separate bowl, beat the mascarpone.
3. Add the whipped cream and grappa, blending well.
4. To serve, slice each cake into six pieces and place on a dessert plate.
5. Place persimmon wedges around the cake.
6. Place about a tablespoon of mascarpone cream on each plate.

heavy cream, sugar, mascarpone, grappa, persimmons

Taken from cooking.nytimes.com/recipes/7399 (may not work)