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There are so many wonderful online food communities these days and buried deep in a number of them are threads devoted entirely to feijoas. All it takes is a clever search and you can stumble across heavenly concoctions such as this Italian-infused dessert of savoiardi, mascarpone, limoncello and feijoa, found at Everybody Communities NZ. The entry credits this to Ray McVinnie, MasterChef NZ judge, Cuisine magazine Food Editor and writer of a weekly food column for the Sunday Star Times, Sunday magazine.

ITALIANATE BAKED FEIJOAS

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.
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