| • | Remove excess juices from mashed kiwi by straining.
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| • | Beat egg yolks with the wire whisk in a double boiler until creamy and yellow.
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| • | Add cornstarch, half the sugar, salt, hot milk and vanilla.
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| • | Beat again well.
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| • | Simmer the mixture for about 8 minutes over boiling water.
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| • | Cool it when thick.
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| • | Beat egg white until it turns stiff.
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| • | Slowly add rest of the sugar.
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| • | Mix the mashed kiwi, cooled custard and whipped cream.
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| • | Pour the preparation into wine goblets.
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| • | Chill it and top with kiwi slices.
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| • | Kiwifruit cream is ready. |
