Photo: Marco Del Grande
- 1 large, ripe custard apple
- 500ml vanilla ice-cream, softened slightly
- 500g block chocolate cake, frozen
- 2 tbsp Tia Maria
- 2 large passionfruit
- Icing sugar, to serve
- Serves 4
Scoop the flesh from the custard apple into a bowl, removing seeds. Mash with a fork. Add softened ice-cream and stir quickly to combine, then spoon into a plastic wrap-lined 15-centimetre-square tin or dish and freeze for two hours until firm.
Cut cake lengthwise in half. Using a six-centimetre round cutter, cut eight rounds from the pieces of cake. Brush each with a little Tia Maria. Lift the ice-cream from the dish (using the plastic wrap) and cut four six-centimetre rounds of ice-cream.
To assemble, put four rounds of cake on a paper-lined tray, top each with a round of custard apple ice-cream, then the remaining cake rounds. Smooth the sides if necessary and return to the freezer until ready to serve. Dust tops of sandwiches with icing sugar and serve with passionfruit pulp.
WAYS WITH CUSTARD APPLES
Make a quick custard apple fool by mixing the de-seeded flesh of a custard apple with a squeeze of lime, a splash of sweet Marsala, whipped cream and sugar to taste. Refrigerate then serve with wafers of almond bread.
Layer sponge fingers in a large glass bowl. Sprinkle with white rum then cover with pureed custard apple. Add sliced bananas and top with whipped cream and sliced strawberries. Refrigerate before serving.
Whiz equal quantities of de-seeded custard apple flesh and milk in a blender or food processor until smooth. Add plain yoghurt and honey, whiz again and serve the smoothie sprinkled with cinnamon sugar.
- Course - Dessert