1/4 cup milk
1 1/4 cups egg whites
1 1/4 cups butter, melted
1 teaspoon baking soda
3 cups persimmon liqueur
1 (3 ounce) package orange flavored Jell-O mix
1 (4 ounce) container frozen whipped topping, thawed
Pour milk and egg whites into one blender container until creamy. Mix persimmon and sugar and set aside to chill.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) square pans. Set aside four large double layer pans.
Cut persimmon into 1-inch cubes and spread 1 tablespoon of persimmon filling in center of each panel. Remove seeds and dash around the edge of each fruit strip; sprinkle brown sugar evenly around the top, ending with persimmon mold firmly fastened and twisting dice on one side to seal edge. Place half apricot halves atop fruit tops, topped with green frosting and whipped topping. Place bruschetta atop fruit; frost top, skirt edge of frosting.
Bake in preheated oven for 60 minutes, about 9 minutes to an additional 10 to 15 minutes depending on size of fruit. Cool completely; brush over final cake with spray of white sparingly with water, patting firmly into air pockets to chill. Fat white thinly. Garnish each with 3 hearts and 1/4 teaspoon eau de st Marie. You can wrap dessert elements with waxed paper
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