How to Make Persimmon, Raspberry, and Pomegranate Eton Mess - A Step-by-Step Guide

For a delightful and refreshing twist on the classic Eton Mess dessert, look no further than this Persimmon, Raspberry, and Pomegranate Eton Mess. This dessert is bursting with the flavors of sweet persimmons, tart raspberries, and juicy pomegranate seeds, all layered together with whipped cream and crunchy meringue. It's a perfect dessert to serve during the fall and winter months, when persimmons and pomegranates are at their peak.

Originating from England, Eton Mess is a simple and...

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Ingredients

  • 2 medium Spanish persimmons
  • 2 cups fresh raspberries
  • ½ cup pomegranate, seeds only, or more to taste
  • 1 ¼ cups heavy cream
  • 8 small plain meringue cookies, coarsely crushed

Information

  • Prep Time: 20 mins
  • Total Time: 20 mins
  • Servings: 4
  • Yield: 4 servings

  • 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.
  • Beat cream in a chilled glass or metal bowl with an electric mixer until firm peaks form. Fold in meringue and stir gently.
  • 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.
  • Nutrition

    627 cal.

    • Total Fat: 28g
    • Saturated Fat: 17g
    • Cholesterol: 102mg
    • Sodium: 96mg
    • Total Carbohydrate: 91g
    • Dietary Fiber: 5g
    • Total Sugars: 76g
    • Protein: 5g
    • Vitamin C: 34mg
    • Calcium: 69mg
    • Iron: 1mg
    • Potassium: 283mg