Ingredients

• ½ cup thickened cream, chilled
• 2 tbsp sugar
• 1 tsp vanilla extract
• ¾ cup (180g) crème fraîche
• 4-6 mini meringues, roughly crushed (plus extra for serving)
• 2 cups very ripe persimmon flesh (Original or Sweet)
• 2-3 small mandarins, peeled, segmented and chopped into small chunks
• 2 firm and crunchy Sweet persimmons, chopped into small chunks

Method

1. Using an electric mixer on medium speed, beat thickened cream, sugar and vanilla extract together until medium-firm peaks form. Gently fold through the crème fraîche and crushed meringues. Set aside.
2. Combine the soft persimmon flesh with the mandarin and firm Sweet persimmon chunks.
3. To assemble – Divide the persimmon mixture between 4 glasses, topped with a layer of the crème fraîche whipped cream and extra crushed meringue.

Recipe credit: Recipe from Kate Guthrey (persimmon grower)