Persimon® And Pomegranate Pavlova Star For Christmas

Recipe c/o Spanish Persimon
Persimon®And Pomegranate Pavlova Star For Christmas

Persimon® And Pomegranate Pavlova Star For Christmas. Hello friends, so how are you today?

Persimon® and Pomegranate Pavlova Star anyone?

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


2-3 drops vegetable oil

4 large egg whites

225g white caster sugar

200ml double cream 2 Spanish Persimon®, sliced

100g pomegranate seeds

Mint leaves, to decorate


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.

Persimon®And Pomegranate Pavlova Star For Christmas

Persimon® And Pomegranate Pavlova Star For Christmas:

So what do you think of this Persimon® And Pomegranate Pavlova Star Recipe For Christmas? Do you also fancy making one? Because I know I do.

Recipe c/o Spanish Persimon.

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Persimon® And Pomegranate Pavlova Star For Christmas

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Claire Justine
Claire Justine

Hi, I am Claire and I created Claire Justine in 2011. I hope you enjoy reading my posts as much as I love writing them. Please leave a comment below and share your thoughts with us.

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  1. Evelina
    27 November 2016 / 20:00

    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.

  2. Anosa Malanga
    26 November 2016 / 21:14

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

    • 27 November 2016 / 14:17

      Thanks Anosa, I love youtube for finding out this like this 🙂

  3. Margarett Murphy
    26 November 2016 / 13:43

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

  4. Chloe/Life Unexpected
    25 November 2016 / 20:27

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

  5. Elizabeth
    25 November 2016 / 07:52

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

    • 26 November 2016 / 18:10

      I need to get some more pomegranates, love them 🙂

  6. Mother of Mad Cats & Babies
    24 November 2016 / 21:06

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

    • 26 November 2016 / 18:09

      Thanks for the comment. I need to try this as it is a guest post, it looks amazing 🙂

  7. Let them be small Blog
    24 November 2016 / 19:37

    yum! that look and sounds amazing!

  8. Jayne SMABL
    24 November 2016 / 19:30

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

  9. Talya
    24 November 2016 / 17:07

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

  10. Tamar SB
    24 November 2016 / 12:33

    How pretty to do it in a shape!