With diced Spanish persimmons, pomegranate seeds, crushed raspberries, whipped cream, and broken meringues, this variation of Eton Mess is exquisite. Yum!
| Prep Time: | 20 mins |
| Total Time: | 20 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 medium Spanish persimmons
- 2 cups fresh raspberries
- ½ cup pomegranate, seeds only, or more to taste
- 1 ¼ cups heavy cream
- 8 small plain meringue cookies, coarsely crushed
Instructions
- Remove the leafy tops from the persimmons, slice the flesh, and add to a large bowl. Crush the raspberries lightly with a fork and add these to the bowl with the pomegranate seeds. Stir gently to combine.
- Beat cream in a chilled glass or metal bowl with an electric mixer until firm peaks form. Fold in meringue and stir gently.
- Spoon some of the fruit mixture into 4 decorative glasses. Layer the cream and meringue mixture on top, alternating with the fruit mixture. Make sure you reserve a little fruit for the top, then serve.
- You can make these lovely desserts 3 to 4 hours before you need them. Just keep them covered and refrigerated.
Nutrition Facts
| Calories | 627 kcal |
| Carbohydrate | 91 g |
| Cholesterol | 102 mg |
| Dietary Fiber | 5 g |
| Protein | 5 g |
| Saturated Fat | 17 g |
| Sodium | 96 mg |
| Sugars | 76 g |
| Fat | 28 g |
| Unsaturated Fat | 0 g |