Ingredients

• 200 gram mascarpone (or use cream cheese)

• 1 heaped tbsp brown sugar

• 1 teaspoon vanilla extract

• 250 millilitre cream, softly whipped

• 2 cup feijoa, chopped

• 1/4 - 1/2 cup sherry or Marsala

• 1 packet Tante's gingernut biscuits

• grated dark chocolate, to garnish

Method

Step 1

Beat the mascarpone with the sugar and vanilla until smooth. Fold in the whipped cream and feijoa.

Step 2

Pour the sherry into a small bowl. Select a medium-sized serving dish - I used a 23cm x 14cm loaf pan. Dunk each Tante's gingernut biscuit briefly in the sherry, then spoon the cream/feijoa mixture on one side and place in the dish (cream both sides of the first gingernut so it sticks to side of dish). Repeat with the remaining gingernuts, dipping in sherry, creaming, then placing against the previous in the dish. Make rows to fill the dish.

Step 3

Spoon remaining cream mix over top and smooth. Cover and chill for 1 hour or overnight.

Step 4

Garnish with the chocolate and serve in luscious spoonfuls onto plates or small bowls.