In our December issue, in stores and online now, you’ll find a brilliant selection of quick and easy alfresco dishes that celebrate summer with bright, chargrilled vegetables and bold flavours. To finish off your ultimate holiday entertaining menu, serve up these tart yet deliciously sweet doughnuts.
granadilla curd doughnuts
3 large eggs, lightly beaten
2 large egg yolks, lightly beaten
1 cup caster sugar
½ cup granadilla pulp
2T lemon juice
150g unsalted butter, cut into 4 blocks
250g mascarpone cheese
1t vanilla paste
4 plain, sugared doughnuts, sliced in half crosswise
To make the granadilla curd, whisk the eggs and yolks, sugar, granadilla pulp and lemon juice in a bowl. Pour into a small pot and cook over medium heat, stirring continuously for 2 minutes or until the sugar has dissolved. Gradually add the butter, one piece at a time, and stir until melted. Reduce the heat to low and cook for a further 6-8 minutes or until the curd has thickened. Refrigerate until ready to use.
For the filling, whisk the mascarpone with the milk and vanilla paste and set aside. Toast the doughnuts on a griddle pan and generously spread the mascarpone mixture over one half of the doughnut. Spoon the curd over, sandwich with the other half and serve immediately.