Over a low simmering double boiler, whisk together the egg yolks and sugar until creamy. Meanwhile, warm the champagne slightly in a microwave or in a pan. Slowly add the warmed champagne to the egg yolk and sugar mixture, whisking continually. Continue to cook, stirring constantly, until thick and light. Set aside and allow to cool.
Gently fold in the pawpaw puree. Whip cream into stiff peaks and gently fold it into the pawpaw/egg yolk mixture.
Spoon into wine glasses and chill thoroughly before serving.