The Great Australian Bake Off

This incredible masterpiece will be the centerpiece of your next party.


  • Lemon Cheesecake Shots with Passionfruit Topping: Passionfruit Topping

  • 2 x fresh passionfruit

  • 1 1/2 tbs caster sugar

  • 1 tsp powdered gelatine dissolved in 2 tbs water

  • Lemon Cheesecake Shots : Biscuit

  • 6 tart cases crumbled

  • 1 tsp cinnamon

  • Lemon Cheesecake Filling

  • 175g cream cheese

  • 40g caster sugar

  • 1 egg

  • Zest of 1 lemon

  • 150ml thickened cream

  • 1 tsp powdered gelatine

  • 1 tsp lemon extract

  • 12 strawberries to decorate

  • 12 blueberries to decorate

  • Whipped cream

  • Meringues

  • Apple & Raspberry Crumble Pots

  • Crumble

  • 120g plain flour

  • 50g flaked almonds

  • 130g salted butter, chopped

  • 2 tsp cinnamon

  • 2 punnets raspberries

  • 6 granny smith apples, chopped and peeled

  • ¼ cup caster sugar

  • 12 raspberries to decorate

  • 12 meringues

  • Orange and Pomegranate Mousse Shots

  • Orange Mousse

  • 250ml thickened cream

  • 200g white chocolate

  • 2 tbs Seville orange vino cotto

  • Zest of 1 orange

  • 2 eggs

  • 1 tsp powdered gelatine

  • Pomegranate Jelly

  • Seed of 1 large pomegranate

  • 1½ tbs caster sugar

  • 1 tsp powdered gelatine

  • 2 tbs water

  • Macadamia Praline

  • To Decorate

  • Whipped piped cream

  • Fresh Pomegranate Seeds

  • Orange Segments

  • Meringue Layer Cakes: Meringue

  • 6 egg whites

  • 2 cups caster sugar

  • 2 tsp baking powder

  • Meringue Layer Cakes: Fresh Raspberries & Blueberries

  • 300ml whipped thickened cream

  • ¼ cup pure icing sugar to dust

  • Fruit tarts (36 tart 3 varieties)

  • Tart Pastry (Shortbread)

  • 210g caster sugar

  • 300g salted butter

  • 1 tsp vanilla bean paste

  • 1 egg

  • 45g rice flour

  • 435g plain bakers’ flour

  • ½ tsp fine table salt

  • 300g dark chocolate

  • Pastry Cream (Vanilla)

  • 620ml milk

  • 2 tsp vanilla bean paste

  • 6 egg yolks

  • 120g corn flour gluten

  • 40g plain flour

  • 120g caster sugar

  • 80g salted butter


  • Add 3 tbs Fig Vino Cotto

  • Orange Pastry Cream

  • Add Zest of 1 Orange

  • 2 tbs Seville Orange Vino Cotto

  • Gelatine/Sugar Glaze

  • Sugar Syrup

  • 250ml water

  • 220g caster sugar

  • 1 tbs gelatine

  • Fruit to Top Tarts

  • Fig Tart

  • 3 x fresh figs sliced

  • Orange Pastry Cream and Berry Tarts

  • 1x punnet fresh raspberries

  • 1 x punnet fresh blue berries

  • Strawberry and Vanilla Pastry Cream Tarts

  • 1 x punnet fresh small/medium strawberries.


  • Salted Caramel Mousse Pots:

  • 1.

    Pre heat oven to 200 degrees

  • 2.

    For the macadamia praline, line a baking sheet with glad bake.  In a sauce pan place sugar and water.  Stir over low heat until sugar is melted and turns pale amber in colour.  Add macadamias to lined tray and roast in over until golden brown.  Set aside.  Pour caramel over top and allow to set.  Break pieces off and place in a food processor to crush.

  • 3.

    For the dark choc mousse, melt choc over boiling water.  Whip cream and add eggs.  Dissolve gelatine in 1 tbls water.  Add choc and gelatine to cream mixture folding in well.

  • 4.

    For the salted caramel, place water and sugar in a saucepan on medium heat until sugar dissolves and turns pale amber in colour. Add salt, butter and cream and stir well.

  • 5.

    To assemble, divide mousse and praline in half.  Place ½ mousse mixture in 12 shot glasses.  Top with ½ praline mixture (reserve rest for orange and pomegranate shots). Top with remaining mousse followed by salted caramel. Decorate with a swirl of piped whipped cream, grated dark choc and macadamia nut.

  • Apple & Raspberry Crumble Pots:

  • 1.

    For the crumble, line a baking tray with glad bake.  Pre-heat oven to 220 degrees. Combine flour, almonds and cinnamon in a bowl.  Rub butter into flour mix until mixture is well combined.  Sprinkle onto baking sheet and bake at 220 degrees for 10-15 minutes until golden.  Set aside.

  • 2.

    For the apple and raspberry, in a medium saucepan combine apples, raspberries and sugar.  Cook over a low heat stirring occasionally for approx 15 minutes until apple is soft.\

  • 3.

    To assemble, divide apple mix in half.  Place ½ apple mixture evenly between 12 shot glasses. Divide crumble mix in half.  Place ½ crumble mix on top of apple mix.  Top with remaining apple mix followed by remaining crumble mix.  Pipe a swirl of whipped cream on top of each crumble.  Top with a meringue disc at a fresh raspberry.  Dust with pure icing sugar.

  • Lemon Cheese Cake Shots:

  • 1.

    For the topping, combine all ingredients in saucepan over medium heat in tin dissolved (sugar). Crush biscuit crumbs and add cinnamon.

  • 2.

    For the cheesecake filling, beat cream cheese and sugar until smooth, add egg, lemon zest and cream and beat well.  Dissolve gelatine in water and add cheesecake mix.

  • 3.

    To assemble, place some biscuit mix in base of shot glasses.  Top with cheese cake, biscuit base and top with another layer of cheesecake.  Decorate with berries, whipped cream and meringues.

  • Orange Mousse:

  • 1.

    Melt chocolate over boiling water.  Whip cream, add eggs, vino cotto, zest and chocolate.  Dissolve gelatine in water and add to mousse mix.

  • 2.

    For the pomegranate jelly combine all ingredients in saucepan and stir until dissolved.

  • 3.

    To assemble, place a layer of mousse, praline, mousse and top with jelly.  Decorate with whipped cream, pomegranate seeds and orange segments.

  • Meringue Layer Cakes:

  • 1.

    Preheat oven to 150C, whip egg whites until stiff, add sugar and baking powder and bake for 10 minutes.  Pipe onto lined baking trays and bake for approx 40 minutes until dried out.  Layer with cream and berries.  Dust with pure icing sugar.

  • Fruit Tarts:

  • 1.

    Pre heat oven to 180C.

  • 2.

    Beat butter, sugar and vanilla until creamy.  Add egg and flours.  Turn onto a floured surface and knead until smooth.  Roll out and cut into circles with a round cutter.  Place on back of a 12 pan patty tray and bake for 20 minutes at 180 degrees.

  • 3.

    When cool, brush inside of shells with melted chocolate.

  • Pastry Cream:

  • 1.

    Heat milk and vanilla bean paste until simmering.  Beat egg yolks until thick, add combined sugar and flours and beat well.  Pour milk mix gently over egg mix.  Return to saucepan and stir until thick.

  • 2.

    Cover with cling wrap and refrigerate.  Whip butter and add cooled custard.

  • 3.

    Divide into 3 bowls.

  • 4.

    Flavour one with fig vino cotto, one with orange zest and orange vino cotto and leave the other one plain.

  • 5.

    Divide pastry creams between tart cases.  Decorate with fruit and brush with warm sugar glaze.


Things to make checklist:

  • Things to make:
  • Apple Crumble Pots
  • Crumble
  • Fruit Filling
  • Salted Caramel pots
  • Salted caramel
  • Dark choc mousse
  • Macadamia praline
  • Lemon cheesecake shots
  • Biscuit crumbs
  • Lemon cheesecake
  • Passionfruit Jelly
  • Orange and Pomegranate mousse shots
  • Orange mousse
  • Macadamia praline
  • Pomegranate jelly
  • Meringue layer cakes
  • Meringue
  • Fruit Tarts
  • Tart Shells
  • 3 x types of pastry cream
  • Sugar/gelatine syrup

This recipe has not been edited or tested by the Bake Off Food Department.

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