400gramtin coconut creamCHILLED--do not skip chilling it!
300mls thickened cream
5good sized stonefruits of your choice
Prep your loaf pan. If you're using metal you'll need to line it with cling film. I prefer to use silicone ones to eliminate this step.
Beat your eggs, sugar and egg yolks with a handheld electric mixer until light and fluffy. It takes a good five minutes.
Transfer to a heat tolerant bowl- I use a pyrex dish. Place over a saucepan of simmering water. Carefully whisk (on low with the electric beaters) for 6-8 mins or until mixture is thick and pale and the temperature reaches 72C on a thermometer.
Take the bowl off the heat and whisk rapidly on high speed to cool.
Without tipping the can, open the coconut cream, spoon off the thick white mixture into a bowl and discard the liquid.
Use an electric mixer to whip the cream and coconut cream together until stiff peaks form.
Fold through the egg mix.
Use a blender to puree two of the stonefruits.
Pour onto the egg and cream mix and stir through gently. Finely chop 2 stonefruits and fold through.
Slice one of the stonefruits into cm wide slices and line the top of the loaf pan.
Pour the egg and cream mix into the loaf pan on top of the slices.