Kirsch-flavoured Pawpaw Soufflé

Ingredients

 * 500 g (1 lb) peeled, seeded pawpaw
 * 1⅓ cups cream
 * ¼ cup kirsch liqueur
 * 4 egg whites
 * 60 g (2 oz) caster sugar

Directions

 * 1) Purée the pawpaw in a blender or a food processor with the liqueur; chill.
 * 2) Whip the egg whites until stiff, gradually adding the caster sugar.
 * 3) Chill, then whip the cream until a thick consistency is obtained.
 * 4) Combine all the ingredients and serve in a glass bowl and decorate with the fruit.