Several weeks ago I made (unsuccessfully) Vispipuuro a Finnish dessert based on fruit and semolina. I have tried again and I’m very pleased to report that it worked!

This is a very versatile dessert that you may adapt to whatever fruit you like or whatever is in season. Traditionally, Vispipuuro is made using ligonberries however they a little hard to source in sub-tropical Brisbane. For my first attempt I used a berry juice and matched it with strawberries and blueberries. This time I’ve given it a tropical edge with mango nectar, fresh mango and passionfruit. The tart passionfruit really gave the dessert a lift which without it may have been a bit too bland. The nuts offer flavour, of course, but also a necessary and delightful textural element. You could also serve it with cream or coconut cream if you wish to make it more luxuriant. However I chose to keep mine low-fat as I have been enjoying the holiday season a bit too much! Did you enjoy your holidays too?

Adapted from Cooking Finland

Serves 2

2 cups mango nectar
1/4 cup semolina
1 mango
1 large passionfruit
30g macadamia nuts, lightly toasted

Place the nectar in a small saucepan and bring to the boil. Slowly rain in the semolina and stir continuously for 10 minutes.
Remove from the heat and place in a bowl. Chill in the fridge for at least half an hour (I left it overnight).
Whip the mixture, using an electric or standing mixer, until light and fluffy; it only takes a few minutes.
Serve immediately with the fruit and nuts.