Marinated Persimon® kakis with Speculaas meringue


  • 2 Persimon® kakis
  • Juice of ½ orange and its peel
  • 1 tsp Cointreau
  • 1 tbsp powdered sugar
  • ½ vanilla pod
  • 6 Speculaas cookies
  • 2 egg whites
  • 40 g vanilla sugar
  • 1 pinch of salt


Prepare the marinade: take a bowl and mix in the sugar, Cointreau, orange juice, the peel and the grated vanilla pod.

Peel and dice the Persimon® kakis. Marinade the kaki dices for at least 10 minutes.

Put the Speculaas cookies in a plastic bag and crush them.

Beat the egg whites until stiff with a pinch of salt to get a firm dough, and incorporate the vanilla sugar.

Use a piping bag to pour the Persimon® kaki marinade, Speculaas and meringue into individual serving glasses. Place glasses under the oven grill for a few minutes to slightly colour the meringue.