1. Place a small scoop of ice-cream on top of six Lamington fingers.
2. Place a Lamington finger on top of the ice-cream to make a sandwich, pressing down gently to ensure the ice-cream is evenly spread between the lamingtons. (If required, use a knife to remove any excess ice-cream).
3. Immediately before serving, drizzle melted chocolate on top of each of the sandwiches.
1. Trace the desired popsicle shapes on to baking paper.
2. Melt the chocolate in the microwave, stirring every 30 seconds to ensure it doesn’t burn.
3. Once smooth, use a teaspoon to spread the chocolate on to the baking paper.
4. Place the tip of the popsicle stick on to the chocolate and then cover the tip of the stick with some additional chocolate. Immediately add your desired sprinkles or 100s & 1000s and then allow to set.
1. Line a tray with baking paper. Place the sprinkles into a small bowl.
2. In a microwave-safe bowl, heat the milk chocolate until melted and smooth. Set aside and allow to cool slightly.
3. Once the chocolate has cooled, roll an egg in to the chocolate, followed by the sprinkles. Place the egg on to the baking paper and then use a teaspoon to fill in any gaps with chocolate and sprinkles. Repeat. Allow to set.
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.
1. Place cookies into food processor and process until finely crushed. Remove from processor and place aside. Melt 100g of the milk chocolate and place aside.
2. Place Clinkers into food processor and process until crushed into small pieces. Remove half of the crushed Clinkers.
3. Add the cream cheese to the Clinkers in the food processor and process until smooth and the clinkers have mixed through. Add the crushed cookies and melted chocolate to the processor and mix until well combined.
4. Divide the mixture into 16, roll into small balls and place them onto a lined baking tray. Don't worry if the balls are not smooth at this stage. Place the tray into the freezer for 5-10 minutes.
5. Place the remaining milk chocolate into a mug or small bowl and melt in the microwave until it is smooth and shiny.
6. Remove the tray from the freezer. By now the mixture will be firmer and you will be able to mould the balls and ensure they are nice and smooth. Place a popsicle stick into the centre of each of the balls.
7. Dip each ball into the melted milk chocolate and then sprinkle with crushed Clinkers. Place back onto the lined baking tray and allow to set. Enjoy immediately, or place in the fridge until it is time to serve.
250g Arnott's Butternut Snap Cookies (or shortbread biscuits)
100g butter, melted
200g dark chocolate
200ml thickened cream
Fresh raspberries and blueberries
1. In a food processor, process the cookies until they are fine crumbs. Add the melted butter and process until combined.
2. Divide the crumb mixture into 12 and press the crumbs into the base of a greased muffin tin. Once the base is covered, push the crumbs up the sides slightly to make tart shells. Place the muffin tin into the freezer for at least 10 minutes.
3. Place the cream and chocolate into a microwave-safe bowl and heat until the chocolate is melted. Stir until smooth.
4. Remove the muffin tin from the freezer and carefully remove the tart shells from the tin. Pour the ganache into the shells then top with berries. Place in the fridge to set for a minimum of two hours.