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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!