Taking your tastebuds on a wild ride!
For the lemon biscuit, preheat a fan-forced oven at 180C. Mix the dry ingredients all together. Add the wet ingredients to form a dough.
Wrap dough in cling film and rest it in the freezer for 20 minutes. Roll the dough to a thickness of 4mm. Cut the dough (airplane shape) Cook biscuits for 15-20 minutes. Cool.
For the passionfruit cream, beat mascarpone for a few minutes. Add sugar and passion fruit pulp. Fold in cream.
For the marshmallow, bloom the gelatine and water for 5 min. Put it in the microwave for 30 sec
Put it in the food mixer with half of the glucose and speed low. On a saucepan put sugar, water and half glucose. Bring it to 115C. Pour it into mixer. Beat it first on low speed then on high speed. When it’s nice and fluffy, add remaining ingredients. Set to set.
For the meringue kisses, preheat oven to 100C. Whisk whites to firm peaks, slowly add sugar and mix for 5 minutes. Add vanilla. Colour the inside of the piping bag. Spoon in meringue. Pipe the kisses and add sprinkles.
Bake for 30-35 min.
For the blondies, preheat oven to 170C. Burn the butter on low heat. Mix in brown sugar. Toast the macadamia. Add eggs and vanilla. Add the dry ingredients to the wet ingredients. Add macadamia, white chocolate and milk chocolate. Bake for 25-30 min.
Layer the biscuits and cream and decorate with marshmallow, meringue kisses, blondies and edible dust.
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