Persimmon, Raspberry, and Pomegranate Eton Mess

This is a delicious version of Eton Mess with chopped Spanish persimmons, crushed raspberries and pomegranate seeds, whipped cream and broken meringues. Yum!

Ingredients

• 2 medium Spanish persimmons
• 2 cups fresh raspberries
• 0.5 cup pomegranate, seeds only, or more to taste
• 1 ¼ cups heavy cream
• 8 small plain meringue cookies, coarsely crushed

Steps

1. Remove the leafy tops from the persimmons, slice the flesh, and add to a large bowl. Crush the raspberries lightly with a fork and add these to the bowl with the pomegranate seeds. Stir gently to combine.
2. Beat cream in a chilled glass or metal bowl with an electric mixer until firm peaks form. Fold in meringue and stir gently.
3. Spoon some of the fruit mixture into 4 decorative glasses. Layer the cream and meringue mixture on top, alternating with the fruit mixture. Make sure you reserve a little fruit for the top, then serve.