I’ve reworked an old favourite to make it gluten-free and also tweaked the ingredients a bit – now it’s even more fabulous. With lots of fruit, a crown of lemon icing and toasted coconut, it’s a big treat to share with friends.
The feijoa season is around for a good time, not a long time – so make sure you keep plenty of the fragrant fruit bagged up in the freezer to turn into delectable desserts like this one (which is also a little lighter on the waistline). Props and styling Sarah Bowman. Photograph by Stephen Goodenough.