The Perfect New Year's Dessert: Meringue Tower with Caramel & Persimmon 🧡

Create a showstopper with our dazzling Meringue Tower with juicy persimmon and caramel sauce! We'll whip up a simple yet gorgeous dessert that's as stunning to look at as it is delicious to eat. Perfect for New Year's celebration, it's sure to be the star of your table!

Persimmon Meringue Recipe

Servings: 8-10
Difficulty: Easy
Preparation: 15 minutes
Cooking: 5 minutes

3 tablespoons butter
3 persimmons, peeled and sliced
1.5 tablespoons sugar
For the caramel;
8 tablespoons heavy cream (35% fat)
3 tablespoons sugar
1 pinch of salt
For the sauce;
300 g heavy cream (35% fat)
100 g strained yoghurt
1.5 tablespoons powdered sugar
For the topping;
Edible glitter, optional
250 g meringue cookies

• To make the caramel, spread the granulated sugar in a large steel pan and turn it on over low heat. Wait without stirring until the sugar melts thoroughly. If one side gets too much colour, remove it from the heat so that the sugar can melt on without burning.
• When the sugar is completely melted, turn off the stove, add the hot cream, slowly and stirring constantly. If you add all the cream at once, the cream will solidify because it is colder than the sugar. When the sugar and cream are completely mixed, sprinkle the salt.
• To prepare the persimmons, heat the butter in a large pan. Add in the persimmons and sugar. Cook for 5 minutes.
• For the sauce, mix the cream, strained yoghurt and powdered sugar to a bowl with a mixer.
• Place 10 meringue cookies in the middle of the plate, then top with 2 spoons of cream, 1 spoon of persimmon and 1 spoon of caramel. Continue until finished.
• Finally, decorate with edible glitter and your dessert is ready to enjoy!

Meringue Cookies

6 egg whites
1.5 cups powdered sugar
5 tablespoons granulated sugar
½ vanilla stick
1 tablespoon starch, any starch works great
1 tablespoon any kind of vinegar

• Set the oven to 150°C (302°F).
• Beat the egg whites with a pinch of salt with a hand mixer, first on low speed and then on high speed until the mixture is stands up stiff peaks when the blades are lifted.
• Reduce the mixing speed and add 2/3 of the powdered sugar by sifting it. After each addition of two spoons, beat for 15 seconds, then add two more spoons. Likewise, add 5 tablespoons granulated sugar.
• In a separate bowl, mix wheat starch, vanilla beans and remaining powdered sugar. Combine this mixture with the fluffy egg whites and fold to mix.
• Pour the vinegar over the mixture and fold.
• Put baking paper inside the baking tray. Take a piping bag, put an open star nozzle to the end and squeeze walnut-sized pieces onto the baking paper.
• Bake for about 1 hour and 50 minutes with top and bottom cooking, without fan.

Bellini Sparkling Persimmon
6 ripe persimmons, peeled
1 bottle of sparkling wine

• Crush the persimmon into puree and sieve to separate the seeds.
• Divide this puree into glasses, add sparkling wine and mix.
• The better your sparkling wine, the more pleasure you will have.

Видео The Perfect New Year's Dessert: Meringue Tower with Caramel & Persimmon 🧡 канала Refika's Kitchen