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Persimon®And Pomegranate Pavlova Star

Persimon® and Pomegranate Pavlova Star. This gorgeous meringue dessert is made with whisked egg whites and caster sugar, piped or spread out into a star shape. It’s slowly baked, then topped with whipped cream, sliced Spanish Persimon® and pomegranate seeds.

Perfect for a dinner party, Christmas or a weekend treat.

How To Make A Persimon® and Pomegranate Pavlova Star:

Preparation: 25 minutes

Cooking: 2 hours

Serves: 6

Ingredients:

Method:

  1. Preheat the oven to 140°C, fan oven 120°C, Gas Mark 1. Draw a large star shape on a sheet of nonstick baking parchment. Place a couple of drops of oil onto a baking sheet, and put the baking paper on top (the oil will help to prevent it from moving).
  2. Put the egg whites into a large grease-free bowl. Using a hand-held electric whisk with scrupulously clean beaters, whisk the egg whites on full speed until they hold their shape. Gradually add the caster sugar, whisking well on high speed until the egg whites are very stiff and glossy.
  3. Heap half the meringue onto the baking paper and spread it out with a palette knife or the back of a spoon into an even layer over the star shape. Spoon the remaining meringue into a piping bag fitted with a star nozzle and pipe a border all around the edge. (If you prefer not to pipe the meringue, just heap teaspoonfuls around the edge).
  4. Immediately transfer the pavlova to the middle shelf of the oven and bake for 1½-2 hours. The meringue is ‘dried out’ rather than cooked at this low temperature. It won’t harm the meringue if you open the door at any time. Cool the meringue completely, then carefully remove the lining paper. Transfer it to a serving plate.
  5. Whip the cream in a large chilled mixing bowl until it holds its shape. Spoon it on top of the meringue and spread it out to cover the centre up to the border. Arrange the Persimon® on top and sprinkle with the pomegranate seeds. Serve, decorated with mint sprigs.

Cook’s Tip: You can make the meringue pavlova base a few days before you need it – just store it in an airtight tin in a cool place.

Recipe c/o Spanish Persimon

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19 responses to “Persimon®And Pomegranate Pavlova Star”

  1. Tamar SB says:

    How pretty to do it in a shape!

  2. Talya says:

    Wow how utterly divine – I've never thought to use persimon in this way…a huge fan of it though.

  3. Jayne SMABL says:

    Oh my days, how bloody yummy! This looks absolutely amazing 🙂 x

  4. Let them be small Blog says:

    yum! that look and sounds amazing!

  5. Mother of Mad Cats & Babies says:

    That looks so beautiful, almost too good to eat. I bet it was delicious though. Love pavlova!

  6. Elizabeth says:

    What a gorgeous looking dessert! My children would LOVE this as they're fans of pomegranate seeds.

  7. Chloe/Life Unexpected says:

    I love pomegranate!!!! This looks so beautiful. I love the design, it's so unusual. Very delicious! x

  8. Margarett Murphy says:

    This looks great. I would love to try some right now.

  9. Anosa Malanga says:

    I remember watching a youtube video on how to open and eat a pomegranate. this pavlova looks absolutely delicious

  10. Evelina says:

    Pavlova desserts are my favourite! I usually make it with cherries so I was very intrigued to read your recipe. I will definitely going to be trying this. Thank you for sharing.

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