Chocolate Fruit Truffles

Lemon Friands

1. Pre-heat oven to 180°C (160°C fan-forced). Grease with some butter and dust with additional almond meal 12 x ⅓ cup capacity friand moulds.
2. Combine icing sugar, almond meal and flour in a large mixing bowl.
3. In a separate bowl, whisk the egg whites until frothy. Stir in the butter and juice. Add to the icing sugar mixture and mix until well combined.
4. Pour between prepared moulds and bake for 20 minutes. Allow to cool for 5 minutes before removing from pan and cool completely on a cooling rack. Serve dusted with additional icing sugar.

Roasted Peach Parfait with Gingerbread Granola

For the granola

Preheat the oven to 180℃.

In a large bowl, add all of the ingredients and mix well with a wooden spoon until all well combined.

Spread the mixture across 2 large baking trays lined with baking paper. Place into the oven and bake for 20-25 minutes, tossing the granola after 10 minutes.

Remove from the oven and allow granola to cool completely before storing in airtight containers, or jars.

Notes

Granola will store in an airtight container or jar for up to 2 weeks.

For the Peaches

Preheat the oven to 180℃.

Place peach quarters into a baking dish, sprinkle over the coconut sugar, ginger and drizzle over the vanilla and lemon juice. Toss gently, then place into the oven for 15 minutes, or until just tender.

Meanwhile, make the Mascarpone Cream. Place the cream into a stand mixer and whip for until fluffy and stiff peaks form. Add the mascarpone and whip again until combined. Add in the sugar and whip again.

To assemble Parfaits, layer the Marscapone Cream and Roasted Peaches. Garnish with the Gingerbread Granola and coconut flakes. Repeat for another layer.

Fruit Cake Trifle

1. Pre-heat oven to 180°C (160°C fan-forced). Line the base and sides of a 20cm round cake tin. Place mixed fruit and juice in a saucepan and gently heat through. Set aside to cool.
2. Combine butter and sugar in the bowl of an electric mixer and beat until creamy and pale. Add eggs one at a time until well combined. Add flour, almond meal, cinnamon and baking powder. Continue mixing until batter is smooth. Stir in fruit mixture until well combined. Pour into prepared tin and smooth the surface. Sprinkle with slivered almonds and bake for 35-40 minutes until golden and an inserted skewer comes out clean. Allow to cool completely.
3. For assembly, whip the cream and sugar to firm peaks. Set aside ¼ of the cream for decoration. Stir the custard into remaining cream until well combined. Slice cake horizontally into 3 even discs. You may need to trim the edges slightly to fit your serving bowl.
4. Press one round of cake into the base of a 20cm serving bowl. Sprinkle with 1 tablespoon of the brandy. Press half of the strawberries around the edge of the bowl and cover with half of the custard mixture. Place a second round of cake on top of custard and sprinkle with another tablespoon of brandy. Repeat process with strawberries and remaining custard. Finish with final round of cake and remaining brandy. Cover and allow to sit for at least 4 hours or overnight. For serving, top with the cream that was set aside and decorate with additional strawberries and cherries.

Muesli Bar Slice

Preheat oven to 180°C. Grease and line a 28cm x 18cm x 3cm tin

1. In a large bowl mix together the oats, oat bran, bran, sunflower kernels, flour, apricots and sultanas.
2. Melt the butter, honey and brown sugar in the microwave for 1 minute and add to the dry ingredients. Stir in the egg and milk until well combined.
3. Press into greased and lined tin and bake for 15 minutes. Cut into slices when cooled.

Baked Brie with Fruit & Nuts

Soak dried fruit in maple syrup & hot water to coat for 15–20 mins until plump and sticky. The longer the soak the plumper the fruit gets.

Score the top of the brie (light cross-hatch), place on a baking dish or lined tray. Bake at 180°C for 10 mins, until soft and gooey.

Top with the soaked fruit mixture and a little extra maple syrup.

Serve warm with crusty bread & crackers

Easter Rocky Road

Place almonds in a single layer on a microwave-safe plate. Microwave on high for 3-4 mins, stopping every 30 seconds to stir, until nuts are lightly toasted.
Grease a 20cm square cake pan and line the base and sides with baking paper.
In a large bowl combine almonds, raisins, marshmallows, cherries, coconut and 200g of the Easter eggs; toss to combine.
Place chocolate into a microwave safe bowl and microwave on medium for 2 mins. Stir every 30 seconds or until melted. Pour 1/4 of the chocolate into the base of the prepared pan; sprinkle the nut and marshmallow mixture over the top. Pour remaining chocolate evenly over the top. Tap pan gently to remove any air bubbles from the chocolate, then sprinkle the top with extra almonds, raisins, coconut flakes and remaining 100g Easter eggs. Refrigerate until set then cut the square into quarters and each square into half to form 8 rectangular pieces.