Preheat the oven to 300°F, and line a baking sheet with parchment paper. Using a cake tin or plate as a guide, draw an 8 inch circle on the centre of the paper.
To make the meringue, pour the sugar into a food processor or blender, and blend until super fine in texture. Set aside.
Place the egg whites and salt in a large bowl. With the help of a hand mixer or stand mixer, whisk the egg whites on medium speed until frothy. Then slowly add the sugar, 1 tbsp at a time, allowing the sugar to completely dissolve between the additions. Then add the vanilla.
Increase the speed to medium-high, and continue whipping until stiff glossy peaks form.
Place the cornstarch in a sieve, and sift over the meringue. Add the vinegar, and gently fold until the corn starch can no longer be seen.
Mound the meringue in the middle of the circle on the baking sheet. Then shape so that it is domed on the outside with a slightly depressed centre.
Place in the oven, then reduce the temperature to 250°F. Bake for 1 hour and 15 minutes or until crisp and dry on the outside. Then turn off the oven, and allow to completely cool in the oven for 4 hours, or overnight.
To make the lemon curd, pour 2-3 inches of water in the bottom of a medium saucepan and bring to a gentle simmer. To a medium heat-proof non-reactive bowl, add the egg yolks, sugar, lemon zest, lemon juice, and salt. Whisk to combine.
Place the bowl on top of the saucepan, ensuring that the bowl doesn’t touch the simmering water beneath. Then whisk continuously for 10-12 minutes or until the mixture thickens to coat the back of a wooden spoon.
Off the heat, add in the cold butter, and whisk until no bits of butter can be seen. Press a piece of plastic wrap directly onto the surface of the curd and cool completely.
To make the whipped cream, add the cream and sugar to a bowl. Whisk until soft, fluffy peaks form.
To assemble, gently remove the pavlova from the parchment paper, and place on a cake stand or serving dish. Spread a generous amount of the lemon curd over the top, followed by the whipped cream. Garnish with the sliced clementines, strawberries, blueberries, raspberries and mint leaves.
Bunny Bait
Ingredients
3 cups rice cereal (Chex)
2 cups honey nut cheerios
2 cups kettle corn
1 cup pretzel sticks
3 cups white chocolate chips
1 cup Easter M&M’s
1 cup mini multi-colour marshmallows
1-2 tbsp pastel sprinkles
Directions
Line a large baking sheet with parchment paper.
To a large mixing bowl, add the rice cereal, cheerios, kettle corn, and pretzel sticks. Mix well.
Add the white chocolate chips to a heat proof bowl, and microwave in 1 minute increments, stirring in between, until smooth and glossy.
Pour the melted chocolate into the bowl, and mix well to coat all the ingredients evenly. Then pour the snack mix onto the prepared baking sheet, spreading it out into one even layer.
Sprinkle over the M&M’s, marshmallows, and sprinkles.
Cool for 30 minutes or until completely set. Then break up into pieces before serving.
Carrot Sheet Cake
Ingredients for the Cake
4 large eggs
1 cup granulated sugar
1 cup brown sugar
1 ½ cups canola oil
3 tsp vanilla extract
2 cups all purpose flour
2 tsp baking powder
2 tsp baking soda
½ tbsp ground cinnamon
1 ½ tsp kosher salt
4 cups grated carrots
Ingredients for the Frosting
12 oz cream cheese, at room temperature
4 tbsp softened butter
3 cups icing sugar
2 tsp vanilla extract
Ingredient to Garnish
Edible fresh flowers
Directions
Preheat the oven to 350°F. Grease a 13 by 9 baking pan with butter, and line the bottom with parchment paper.
To a medium bowl, add the flour, baking powder, baking soda, cinnamon, and salt in a bowl. Whisk to combine.
To a large bowl add the eggs, and sugar. Whisk with a hand mixer/stand mixer until pale. Then add the canola oil and vanilla. Continue whisking until fluffy and voluminous.
Slowly pour the dry ingredients into the egg mixture, and mix until just incorporated. Fold in the grated carrots by hand until evenly distributed.
Pour the batter into the prepared pan, and bake for 50-55 minutes, or until the middle has set and a toothpick comes out clean when inserted.
Cool for 15 minutes, then invert onto a wire rack to cool completely.
To make the frosting, add the cream cheese and butter to a large bowl and whisk until smooth. Then add 1 cup of sugar at a time, mixing in between, until light and fluffy. Add the vanilla, and whisk again.
Top the cooled cake with the cream cheese frosting, and spread to cover. Garnish with the edible flowers.
