Pawpaw Ginger Parfait

Pretty as a picture, you can layer this dessert anyway you like. Simple and yet stunning, light and fresh, a perfect end to any meal.


  • Flesh of 1 pawpaw, peeled, seeded and roughly chopped
  • 1 inch ginger, finely grated
  • Finely grated zest and juice of 1 lime
  • ¼ cup brown sugar
  • 200g mascarpone
  • ¼ cup cream or coconut cream
  • ¾ packet gingernut biscuits, roughly crushed
  • Additional flesh of 1 pawpaw, peeled, seeded and diced
  • Passion fruit syrup, to serve

Serves 6


  1. Puree first pawpaw, ginger, lime zest and juice, and brown sugar in a blender or food processor until smooth. Add mascarpone and cream and blend briefly until just combined.
  2. Layer six tall parfait glasses with crushed gingernuts, pawpaw cream and diced pawpaw. Repeat layering so you end up with six layers in total. Garnish with a drizzle of passionfruit syrup. Serve cold.
  3. Note: components can be prepared in advance and kept in the fridge before assembly.
Per Serve