We’d like to introduce you to our new dessert crush, fruity s’mores! Imagine this tangy fruit smothered in melting marshmallow and sandwiched between home-made biscuits? And then, for the cherry on top, it’s served with refreshing sparkling-wine cocktail…

MAKES 1 litre and 20 canapés

INGREDIENTS

For the granadilla s’mores
250g cake flour
½ tbsp bicarb
½ tsp salt
125g butter, at room temperature
120g caster sugar
1 tsp vanilla paste
2 tbsp honey
1 large egg
1½ cups marshmallows
Pulp of 4 granadillas
Zest of 2 lemons
Icing sugar, to dust
For the sweet sparkling-wine cocktail
700 ml dry white sparkling wine
150 ml medium cream sherry

METHOD
For the granadilla s’mores
1. Preheat oven to 180°C.
2. Sift the flour, bicarb and salt into a large bowl.
3. Cream the butter and sugar until fluffy, then add the vanilla paste, honey and egg. Beat for a minute, then fold in dry ingredients and mix until smooth.
4. Roll out the dough between two sheets of cling film until half a centimetre thick. Refrigerate to harden.
5. Remove from the fridge and cut using a 5 cm heart-shaped cookie cutter. Place biscuits on a greased baking sheet and bake for 10 minutes or until golden. Remove from the oven and leave to cool on a wire rack.
6. Place the marshmallows in a bowl and melt for 10 to 20 seconds in the microwave. Add the granadilla pulp and lemon zest, and mix well. Leave to cool.
7. Dollop the granadilla mixture on to a biscuit, then place another biscuit on top and squeeze lightly.
8. Dust the biscuits with icing sugar.
For the sweet sparkling-wine cocktail
1. Combine the sparkling wine with the sherry.
2. Chill in the fridge, then serve in tall flutes.