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Pawpaw Zabaglione

6 large egg yolks

1/4 cup granulated sugar

1/4 cup passion fruit liqueur

1 cup pureed pawpaw pulp

1 cup whipping cream

1. Over a simmering double boiler, combine egg yolks and sugar.
2. Meanwhile, heat the liqueur until warm (too much heat will cause it to ignite). Add the warmed liqueur to the egg yolk and sugar mixture. Continue to cook, stirring constantly, until thickened.
3. Allow to cool and fold in the pawpaw puree.
4. Whip cream into stiff peaks and fold it into the pawpaw and egg yolk mixture. Serve chilled in stemmed glasses.

Makes 6 servings.

Recipe provided courtesy of Kentucky State University.