Boozy feijoa and gingernut mascarpone pudding

This feijoa ginger mascarpone pudding is Nici Wickes' take on the original “gingernut log”. The flavours along with the creamy texture make this a popular dessert. Who doesn’t like a boozy, fruity dessert?

By Nici Wickes
  • 20 mins preparation
  • 1 hr marinating
  • Serves 4
  • Print
Feijoas are here for a short time, not a long time, so here are some of our favourite feijoa recipes to make the most of NZ's most popular fruit.
Watch below as Nici Wickes shares her top tips and tricks for making the most of autumn's glut of feijoas.


  • 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 gingernuts
  • grated dark chocolate, to garnish


  • 1
    Beat the mascarpone with the sugar and vanilla until smooth. Fold in the whipped cream and feijoa.
  • 2
    Pour the sherry into a small bowl. Select a medium-sized serving dish – I used a 23cm x 14cm loaf pan. Dunk each 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.
  • 3
    Spoon remaining cream mix over top and smooth. Cover and chill for 1 hour or overnight.
  • 4
    Garnish with the chocolate and serve in luscious spoonfuls onto plates or small bowls.


It's miraculous how a short dunk in the sherry softens the gingernuts over time! For an alcohol-free version, use apple juice instead of sherry. Fridges are very dry environments so cover and seal well if chilling overnight to prevent drying out.

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