Ingredients
  • 10 savoiardi (sponge finger biscuits)
  • 16 large ripe feijoas, halved, flesh scooped out with a teaspoon
  • 200g mascarpone
  • 100ml limoncello, white wine or port
  • zest and juice of 1 lemon
  • 1/4 cup brown sugar
Method
  1. Preheat the oven to 200°C. Place the savoiardi in the bottom of a 25cm x 15cm or similar ovenproof dish then evenly space the feijoa halves on top. Pour over the limoncello or wine.
  2. Place tablespoons of mascarpone in between the feijoa halves. Sprinkle the lemon juice and zest on top and then scatter the sugar over evenly.
  3. Place in the oven for 20 minutes or until everything is bubbling. Remove from the oven and serve with liquid cream if desired.
  4. Serves 4-6.