DIVINE DESSERTS

The perfect treat for when friends drop by

Dessert Share Platter Serves 12, Prep and Cook 1 hour

Lemon butter spread, whipped cream, mini doughnuts, mini meringues, wafer sticks, fresh berries, red grapes, almond bread, nougat, chocolate-coated almonds, melting moments, pretzels, caramel popcorn and Maltesers, to serve

WHITE CHOCOLATE ROCKY ROAD 2 x 290g bags white choc melts 250g packet marshmallows

¾ cup shredded coconut, toasted

½ cup dried cranberries

½ cup pistachio kernels

MILK CHOCOLATE FONDUE

2 x 200g block milk chocolate, chopped ¹∕³ cup milk

¼ cup thickened cream

1 Grease an 18cm x 28cm rectangular slice pan. Line base and sides with baking paper, extending paper 2cm above pan edges.

2 To make rocky road, place chocolate in a large heatproof bowl sitting over a pan of simmering water. Stir until melted. Remove bowl. Cool slightly.

3 Stir in marshmallows with remaining ingredients. Spoon into prepared pan. Spread evenly. Refrigerate, covered for 2 hours, or until firm.

4 To make fondue, combine all ingredients in a heatproof bowl. Sit bowl over a pan of simmering water. Stir until smooth. Transfer to a serving bowl.

5 Place lemon butter and whipped cream into serving bowls. Place on a serving platter with warm fondue. Cut rocky road into pieces. Place on platter.

6 Arrange mini doughnuts and meringues, wafer sticks, fruit, almond bread, nougat, almonds, melting moments, pretzels, popcorn and Maltesers on platter. Serve.

Choc-hazelnut Waffle Tiramisu Serves 8-10, Prep 25 mins

2 tblsps instant coffee

granules

¼ cup hazelnut-flavoured

liqueur

1½ x 220g packets

waffles (12)

180g block hazelnut milk chocolate, cut crossways into thin slices

CHOC-HAZELNUT CREAM

300ml tub thickened cream ½ cup chocolate

hazelnut spread 250g tub mascarpone

TOPPING

300ml tub thickened cream 2 tblsps brown sugar

2 tsps vanilla extract

1 Dissolve coffee in ½ cup boiling water in a small heatproof jug. Stir in liqueur. Transfer to a shallow dish.

2 To make choc-hazelnut cream, beat cream and spread in small bowl with an electric mixer until soft peaks form. Using a wire whisk, gently fold in mascarpone until just combined.

3 To assemble, one at a time, place half the waffles into coffee mixture. Stand for 5 to 10 seconds. Turn. Repeat until soaked. Arrange in a single layer over the base of a large, 17cm x 24cm x 5cm deep, serving dish (8-cup capacity).

4 Spread half the chochazelnut cream over top of waffles. Repeat layering with remaining coffee-soaked waffles and choc-hazelnut cream. Cover tightly with plastic wrap. Refrigerate overnight.

5 Just before serving, make topping. Beat all ingredients in small bowl with an electric mixer until soft peaks form.

6 Spoon topping over tiramisu. Decorate with hazelnut milk chocolate.

Pineapple and Melon Salad with Passionfruit Syrup Serves 4, Prep and Cook 20 mins

500g piece seedless watermelon ¹∕³ medium pineapple (400g) ¼ medium rockmelon (400g) ¼ medium honeydew

melon (400g)

Lemon sorbet, to serve

PASSIONFRUIT SYRUP

¹∕³ cup caster sugar

2 tblsps fresh passionfruit pulp 1tblsp lime juice

1 To make syrup, combine sugar and ¹∕³ cup water in a small saucepan over a medium heat. Stir until sugar is dissolved. Bring to boil. Gently boil, without stirring, for about 5 minutes, or until slightly thickened. Remove. Stir in passionfruit and juice. Transfer to a heatproof jug. Cool.

2 Cut watermelon into 1cm-thick slices. Cut each slice into 8cm wedges.

3 Cut away pineapple skin and core. Cut into 1cm-wide slices.

4 Remove seeds from the rockmelon and honeydew melon. Cut lengthways into 1cm-wide slices. Cut away skin from slices.

5 Arrange fruit on a serving platter. Drizzle with syrup. Cover and refrigerate for 1 hour.

6 Remove fruit platter from the fridge 15 minutes before serving. Serve with bowls of sorbet.