NZ Woman's Weekly calls this a "boozy feijoa and gingernut pudding". But that's a terrible name for it. It's long, unweildy, and -- despite giving you half the ingreient list in the title -- tells you very little about what the dessert is actually like. But, having made it now, it's basically a tiramisu. But with feijoas instead of custard/saboyon, gingernuts instead of ladyfingers, and sherry or feijoa brandy instead of coffee.

Okay, yes, that is a lot of subsitutions and the final result doesn't taste anything like a traditional tiramisu. But the technique, form, and texture is very tiramisu like, even if the flavour profile is very different. So I stand by this being a "feijoamisu".

Photo goes here.

Feijoamisu

Slightly adapted from NZ Woman's Weekly

Ingredients

• 250mL heavy (35%) cream
• 1 Tbsp. brown sugar
• 1 tsp. vanilla extract
• 200g mascarpone cheese
• 500g feijoa pulp, mashed
• 1 packet Gingernuts
• 1/4 c. sherry or feijoa brandy
• 10-20g dark chocolate, grated

Directions

1. Whip the cream with the sugar and the vanilla.
2. Stir the mascarpone and feijoa pulp.
3. One at a time, dip the Gingernuts in the sherry, spread each with a generous quantity of the cream mixture, and place it in a 23x13cm loaf tin to make two parallel rows of cookies and feijoa cream.
4. Once all the Gingernuts have been used, scoop the rest of the cream mixture into the pan to cover up the biscuits.
5. Cover and chill for at least an hour.
6. Uncover, dust with grated chocolate, and serve.