1

Preheat the oven to 275ºF. Line a baking sheet with parchment paper and trace a circle 8cm in diameter on the middle of the paper. Flip it over so the pencil side is facing down.

2

Put 306 grams (about 1 ½ cups) of the sugar into a food processor and quickly pulse the sugar until it is slightly finer–not super powdery but not super granular– about 10 to 15 seconds of pulsing.

3

Add the egg whites to a stand mixer with the whisk attachment attached. Beat on medium speed for 4 to 5 minutes or until soft peaks form. With the mixer still running, add the processed sugar one tablespoon at a time, waiting 20 to 30 seconds between tablespoons. You want the sugar to be well incorporated before you add the next tablespoon. Continue until all of the processed sugar has been incorporated and the mixture has stiff peaks.

4

Dab a bit of the egg white mixture under each corner of the parchment paper so that the paper stays down as you add the mixture to it. Use a 2-inch cookie scoop or ice cream scoop to evenly distribute the egg white mixture on the circle to create a wreath shape. Complete one full circle and then go back with the remaining mixture to make the wreath fuller until all of the mixture is used. Use an offset spatula to make shallow round dents in the centre of each pavlova scoop. Feel free to play with the pavlova design to create small peaks all over.

5

Reduce the oven temperature to 215ºF and place the pavlova on the middle rack of the oven. Bake for 90 minutes, turn off the oven and leave the pavlova in the oven for two hours. Do not open the oven at any point during the cooking process. Remove and allow to cool.

6

If you plan to serve the pavlova on the same day, continue below to make the toppings, otherwise, cover the pavlova with plastic wrap once it has cooled and leave it in a cool place overnight but do not refrigerate it.

7

In a small saucepan, add the puréed persimmon and two teaspoons of sugar. Heat on medium and stir frequently until the sugar dissolves. Add half of the lemon juice and stir well. Set aside.

8

In a separate saucepan, add the cranberries, remaining lemon juice and two teaspoons of sugar. Heat over medium heat, stirring frequently, until the sugar dissolves and the cranberries have softened. Set aside.

9

In the stand mixer with the whisk attachment add the whipping cream, Greek yogurt, remaining sugar and the remaining vanilla extract. Whip on medium speed until thick peaks form.

10

Evenly distribute the persimmon purée into each indentation of the of the pavlova. Then, layer on the cranberries, whipped cream, pomegranate arils and lastly the mint leaves. Serve immediately.