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.
Whip the cream in a large chilled bowl until it holds its shape. (A metal bowl is best for whipping cream – just chill it in the fridge for 10 minutes before you start).
Break up the meringue shells roughly, adding them to the bowl of cream. Stir them through gently.
Spoon some of the fruit mixture into 4 attractive 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.
You can make these lovely desserts 3 to 4 hours before you need them. Just keep them covered and refrigerated.