Spice Roll with Persimmon and Cream Filling

Name: Spice Roll with Persimmon and Cream Filling
Yield: 8 servings
Cuisine: American
Ingredients: ⅓ cup all-purpose flour; ¼ teaspoon salt; 1 teaspoon ground ginger; ¼ teaspoon black pepper; 1 teaspoon allspice; 1 teaspoon cinnamon; 1 teaspoon ground coriander; 2 teaspoons unsweetened cocoa powder; 5 eggs, separated; ¼ teaspoon cream of tartar; 2 tablespoons rum; 3 very ripe medium persimmons; 1 cup heavy (or whipping) cream; confectioners’ sugar or cocoa powder to sift over cake; confectioners’ sugar or cocoa powder to sift over cake; confectioners’ sugar or cocoa powder to sift over cake; confectioners’ sugar or cocoa powder to sift over cake

Preparation info

8
servings

Difficulty
Easy

Appears in

Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

About

This very tender, festive dessert has a taste reminiscent of both pumpkin pie and mango mousse—sweetly spicy, fruity, and creamy.

Ingredients

¾ cup confectioners’ sugar
⅓ cup all-purpose flour
¼

Americas
Asia
Europe
Italy
Spain
France
Chile
Israel
Japan
United States
China
Dessert
North Africa
California
Mediterranean
Vegetarian
Winter
Spicy

Method

Butter a 10-by-15-inch jelly-roll pan and line with a sheet of waxed paper to extend slightly over the short ends. Butter paper heavily.
Sift together ½ cup confectioners’ sug