Persimmon, Raspberry, and Pomegranate Eton Mess

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.

Cook's Note:

You can make these lovely desserts 3 to 4 hours before you need them. Just keep them covered and refrigerated.