Makes 12 dessert plates
Fairy Godmother Messy Meringue Cups
300ml thickened cream
2 teaspoons vanilla
1 tablespoon caster sugar
1 cup crushed meringue
12 marshmallows, chopped
1. In a bowl, add cream, vanilla and sugar and beat with an electric mixer until firm peaks form.
2. Divide the crushed meringue and half of the chopped marshmallows amongst the serving cups and then top with cream, followed by the remaining marshmallows. Store in the fridge until time to serve.
12 round chocolate cookies (I used Arnott’s mini Wagon Wheels)
12 pink Licorice Allsorts
24 marshmallows (I used raspberry swirl marshmallows)
50g milk chocolate, melted
1. To make the carriage doors, peel the pink layer off the Licorice Allsorts and trim each piece. You want the edges to be rounded.
2. To make the wheels, cut each marshmallow in half.
3. Dip one side of the pink licorice into the melted chocolate and then immediately place onto the cookie. Dip four marshmallow pieces into the chocolate and then stick the wheels on to the cookie. Repeat with remaining cookies. Allow to set.
Magic Meringue Mice
12 store-bought mini meringues
50g melted chocolate
2 black licorice straps
1. To make the mice hats, cut 12 round pieces from one strap of licorice. To make the mice tails, cut 12 long, thin pieces from the second strap of licorice.
2. Place half the melted chocolate into a zip lock bag. Trim off one corner and then pipe the eyes and nose on to the mice.
3. Dip one side of each of the hats and the end of the tails into the melted chocolate and then immediately stick onto the meringue. Allow to set.
Watermelon Heart Pops
All you need to make the Watermelon Heart Pops is slices of Watermelon, lollipop sticks and a heart-shaped cookie cutter. The pops can be made the day ahead and stored in the fridge until serving.