Pawpaw and zabaglione parfait with cherry-walnut salad

by Ed Halmagyi


  • 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


1 Puree the pawpaw in a blender with the icing sugar, then stir in the double cream. White the egg whites to soft peaks, add the 4 Tbsp caster sugar, then continue whisking to stiff peaks. Fold in gently then place in the freezer. Stir regularly until the mixture begins to thicken. Diagonally fill half of a 2L terrine mould and freeze for 2 hours.
2 Meanwhile, whisk the Marsala, yolks and ¼ cup caster sugar in a heat proof bowl over a pot of simmering water until the mixture thickens. Whisk over an ice bath until cool. Whip the cream to soft peaks, fold in, then pour into the terrine mould to fill. Freeze for 2 hours.
3 Serve a slice of terrine surrounded by the fruits, nuts and some of the cherry preserving liquor.