Instructions: To prepare the fruits: Peel the papaya, prepare into melon balls and set aside. Take one half of mango and finely sliced lengthwise. Then take one twelve-inch plate and start making the design with the mango into a triangle leaving the center empty, then add the sliced strawberries inside theh triangle in one layer. Add the melon balls of papaya in the center.

Repeat this for the rest of the plates.

To prepare the sabayon:
Melt the Hawaiian Vintage Chocolate in a medium size bowl over a double boiler. When melted turn off the heat. In a separate bowl, cream the egg yolks and sugar well but do not beat them. Place the bowl in hot water bath, taking great care that the bottom of the bowl containing the egg and sugar mixture does not tough the hot bottom of the pan beneath. Pour the lilikoi and wate into the bowl of egg yolks and sugar, stirring continuously. The hot water bath should not come to a boil but be kept just below simmering point. Now beat the mixture energetically with the balloon whish until it froths and has doubled in volume and until it is mixted consistenly like a ribbon. Pour chocolate into sabayon and mix together. Serve with Hawaiian fruits. Garnish with sprig of mint.

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