100g native Davidson plums (you can buy frozen)
100g Illawarra plums (you can buy frozen)
4 Victorian or red plums
100ml orange juice
Zest of 1 orange
2 tbs sugar
1 tsb lemon myrtle powder
1 whole sponge cake or 1 packet sponge-finger biscuits (Savoiardi/Ladyfingers)
150–200ml cup limoncello
180ml boiling water
500ml custard, homemade or bought
500ml thickened cream
2 tbs icing sugar, sifted
Edible flowers to garnish
Halve the plums and discard the stones (note: Illawarra plums have very small stones so just put them in whole and remove stones later). Put all of the plums into a small saucepan with the juice, zest and sugar, and bring to the boil. Reduce the heat and simmer gently until the plums are falling apart. Leave to cool.
If using sponge cake, cut into 2cm-wide slices. Layer the cake slices or biscuits in the base and a little way up the sides of a serving bowl. Boil the kettle and mix in the lemon myrtle powder. Add the limoncello to this mix and pour over the cake. Add more or less limoncello depending on how soggy you like the cake. Push it down to soak up the liquid.
Spoon in the cooled plum mixture first. Next pile on the custard. Whip the cream with the sifted icing sugar until thick. Pile on the cream and garnish with edible flowers.
Recipe: Rebecca Sullivan