Persimmon Pavlova

with raspberries and blueberries

Pavlova is one of my favorite desserts. Definitely in the top three, without a doubt. A giant disk of vanilla flavored meringue that’s shatteringly crisp on the outside and inside is marshmallowy soft. Then it get’s smothered in softly whipped cream and lots of intensely flavored fruit. It’s a hit every time.

Pavlova was one of the first recipes I posted here on the site. It was a pomegranate pavlova and the recipe I use after all these years is almost identical. I think this version uses a touch less sugar. And of course this one gets topped with lots of persimmons, raspberries and blueberries. It’s what I had at the time so that’s what I used, but feel free to use any other fruit you like. You could even drizzle it with chocolate or even top it up with some fruit preserves. Go wild.

This recipe can be slightly fussy, but only because you’re making meringue. My biggest recommendations would be to make sure the bowl you’re using to make the meringue is free of ANY oily residue, it’ll hinder the eggs from whipping properly. The second would be to make sure the egg whites are at room temp. They’ll whip up much easier. Third, once the meringue goes in the oven, do not open the door again until it has cooled. Other than that, it’s a fairly easy recipe to make. It does take a while to cook, but it’s just sitting in the oven, so you’re not actively doing anything. And my last hot tip, if you will, is that you can easily use thawed egg whites. I typically have lots of little baggies filled with egg whites in the freezer leftover from any recipe where I needed just the yolk. I save them specifically with the intention of making a pavlova later on.

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easy pavlova recipe how to make a pavlova
A giant disk of vanilla flavored meringue that’s shatteringly crisp on the outside and inside is marshmallowy soft. Then it get’s smothered in softly whipped cream and lots of intensely flavored fruit. It’s a hit every time.
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persimmon pavlova recipe

 

The Video
@mosthungry Pavlova might just be my all time favorite dessert. This one’s topped up with persimmons, raspberries and blueberries. Full recipe for ya is below 👇🏻 4 egg whites small pinch of salt 1 1/4c sugar 2 tsps cornstarch 1 tsp white vinegar dash vanilla extract To Top: 2 persimmons handful of raspberries handful of blueberries Preheat oven to 350°F. Whip egg whites with a small pinch of salt until they’re white and foamy. Slowly add in sugar. Whip until you have stiff peaks and all sugar is dissolved. Add cornstarch, vanilla and vingar. Gently fold to combine. Dump meringue onto a parchment lined baking sheet and form into a roughly 8″ circle. Place in oven and immediately lower heat to 300°F. Bake for 1 hour. Leave pavlova in the oven until oven is cool. I left mine in overnight, but around 4-5 hours should be fine. Whip up some cream to soft peaks. Dollop on top and scatter over your fruit. Then dig in! #pavlova #dessert #recipe #persimmons #meringue ♬ original sound – Rachel Lerro

persimmon pavlova
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5 from 1 vote

Persimmon Pavlova

A classic vanilla pavlova topped with raspberries and blueberries
Prep Time30 minutes
Cook Time1 hour
Inactive Cooling Time5 hours
Total Time6 hours 30 minutes
Course: Dessert
Cuisine: Austrailian, New Zealand
Keyword: meringue, pavlova, persimmons
Servings: 8

Ingredients

The Meringue

  • 4 egg whites
  • 1/4 tsp salt
  • 1 C sugar
  • 2 tsps cornstarch
  • 1 tsp white vinegar
  • 2 tsp vanilla extract

Toppings

  • 1/2 C heavy whipping cream
  • 2 persimmons sliced and diced
  • 6 oz raspberries
  • 6 oz blueberries

Instructions

  • Preheat oven to 350°F.
  • Whip egg whites with salt until they’re white and foamy. Slowly add in sugar. Whip until you have stiff peaks and all sugar is dissolved.
  • Add cornstarch, vanilla and vinegar. Gently fold to combine.
  • Dump meringue onto a parchment lined baking sheet and form into an 8" circle.
  • Place in oven and immediately lower heat to 300°F. Bake for 1 hour. Leave pavlova in the oven to cool for ~5 hours. I left mine in overnight.
  • Whip cream to soft peaks. Dollop on top and scatter over your fruit. Then dig in!
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