For souffle: Preheat oven to 375°F.
Line 12 x 18-inch jelly roll pan with sheet of buttered parchment or waxed paper, extending paper several inches beyond edges of pan.
Dust lightly with powdered sugar, shaking off excess.
Toast blanched almonds and grind finely in processor or blender; remove and set aside.
Halve persimmons; discard seeds.
Scoop 1 cup pulp into processor or blender.
Add lemon juice and Grand Marnier and puree, stopping to scrape sides of container.
Mix in orange peel.
Place egg yolks in medium mixing bowl.
Gradually beat in 6 tablespoons sugar and beat until yolks are thick, lemon colored and form a ribbon when beaters are lifted, about 3 to 5 minutes.
Gently fold in ground almonds and persimmon puree.
Beat egg whites in large bowl until foamy.
Add salt and cream of tartar and continue beating until soft peaks form.
Sprinkle with remaining 2 tablespoons sugar 1 tablespoon at a time and continue beating until stiff but not dry.
Stir 1/4 of whites into yolk mixture, then fold back into remaining whites.
Turn into prepared pan, spreading evenly with spatula.
Bake until puffed and brown, about 15 minutes.
Let cool 10 minutes, then cover with plastic wrap.
Let stand at room temperature until completely cool, 2 to 3 hours.
For filling: Halve persimmons; discard seeds.
Scoop 3/4 cup pulp into processor or blender.
Add lemon juice and puree, stopping to scrape down sides of container.
Transfer to heavy small saucepan and blend in sugar.
Cook over low heat, stirring occasionally until sugar is dissolved, then increase heat to medium high and continue cooking, stirring frequently, until mixture thickens and jells enough to fall slowly from spoon in droplets, about 10 to 15 minutes.
Let cool to room temperature.
Discard plastic wrap from souffle.
Carefully remove souffle and parchment paper from pan.
Run spatula under souffle to be sure it doesn't stick to paper; trim any hard edges.
Beat cream with remaining 2 tablespoons Grand Marnier until thick.
Fold in 3/4 of persimmon filling.
Spread over souffle, leaving 1-inch border on all sides.
Using paper as guide, very carefully roll up souffle and transfer seam side down to long serving platter.
Spread remaining 1/4 of persimmon filling over outside of roll.
Refrigerate for several hours.
Let stand at room temperature 30 minutes before serving.
Garnish with almonds and apricots and with autumn leaves if desired.