Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 3 \N | Paw paw |
| \N \N | A lime; juice of |
| 3 \N | Peaches |
| 20 \N | Sponge fingers |
| 2 \N | Dsp peach liqueur; up to 3 |
| 3 \N | Egg yolks |
| 85 grams | Caster sugar |
| 2 \N | Dsp white wine |
| 70 millilitres | Cream; (optional) |
| 55 grams | Icing sugar |
| ½ teaspoon | Cinnamon powder |
| 55 grams | Almonds; toasted and flaked |
| 1 \N | Sprig mint |
SAUCE
TOPPING
TO SERVE
Prepare the paw paw by cutting in half, remove the black seeds from the centre, then peel and cut into fine slices. Place in a bowl and sprinkle with lime juice to develop the acidity and bring out the flavour of strawberries, melons and peaches combined together. Cut the peaches into slices and mix with the paw paw. Arrange the sponge fingers in an ovenproof serving dish and sprinkle with the peach liqueur. Pour the fruits over the top of the sponge fingers and leave to sit for several minutes while the sauce is made. The fruit juice will also flavour the sponge fingers and soften them.
To make the sauce, whisk the egg yolks and caster sugar together for 5-6 minutes over warm water until cooked, light, white and fluffy. Add the wine. If liked, 70ml cream can be added to this sauce. Pour over the fruit and sponge fingers and dust with icing sugar and cinnamon mixed together.
Flash below a very hot grill for 1-2 minutes and serve hot, sprinkled with toasted flaked almonds and a sprig of mint.
Carlton Food Network
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