This afternoon I threw an Aussie cooking masterclass!!
We kept things fairly simple (luckily for me – as I am possibly the worst cook in the entire world) with delicious Lamingtons and mini fruit pavlovas! YUM!!!!
See below for the recipes (we went for the cheat’s versions 🙂 )
1 store-bought sponge cake or 1 quantity basic sponge cake, see recipe
3 cups (480g) icing (confectioner’s) sugar
¾ cup (75g) cocoa powder
⅓ cup (80ml) boiling water
75g butter, melted
dessicated coconut, to coat
Make 1 quantity basic sponge cake in an 18cm-square cake tin and cool on a wire rack. Cut into 6cm squares. Sift together the icing sugar and cocoa. Mix with the boiling water and melted butter. Using 2 forks to hold the sponge squares, dip in the chocolate icing and roll in desiccated coconut. Allow to set on a wire rack. Makes 9.
Store bought mini meringue / pavlova shells
1 can of whipped cream
Assorted fruit eg. berries, kiwifruit, bananas, grapes
Can of passionfruit pulp
Place meringue cases on serving dish.
Spray whipped cream and generously slather across the top of the pavlova.
Slice seasonal fruit and spread across the top. Pour passionfruit pulp over top.