Persimmon Pavlova Recipe
This light and airy persimmon pavlova features a crisp vanilla meringue, soft whipped cream, and fresh fruit like raspberries and blueberries. A stunning dessert for any occasion!
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!
Video
Did You Make This Recipe?
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