Pawpaw and zabaglione parfait with cherry-walnut salad
If you have an unripe pawpaw, place it in a plastic bag with some bananas. In a couple of days it will be perfectly ready to eat.
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Cooking tools:
- Terrine mold
- Blender
- Freezer
- Stove
- Saucepan
- Mixing bowl
- Whisk
- Spatula
- Spoon
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Serving platter
Ingredients
- 1 ripe pawpaw, peeled and de-seeded
- 1 cup icing sugar
- 300ml double cream
- 4 egg whites
- 4 Tbsp caster sugar
- ¾ cup Marsala
- 8 yolks
- ¼ cup caster sugar
- 600ml cream
- ½ cup preserved cherries
- 2 kiwifruit, diced
- ¼ cup walnuts, toasted
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