1. TROPICAL FRUIT PAVLOVA

• 4 large egg whites
• 1 cup of caster sugar
• 1 teaspoon of white vinegar
• 1 teaspoon of vanilla extract
• 1 tablespoon of cornstarch
• 1 cup of whipped cream
• Assorted tropical fruits (mango, passion fruit, kiwi, and pineapple)

1. Preheat your oven to 150°C and line a baking tray with parchment paper.
2. In a clean, dry bowl, beat the egg whites until stiff peaks form.
3. Gradually add the sugar, one tablespoon at a time, while continuing to beat the egg whites.
4. Gently fold in the vinegar, vanilla extract, and cornstarch.
5. Pile the meringue onto the prepared baking tray and shape it into a circle.
6. Bake for 45 minutes, then turn off the oven and let the pavlova cool inside.
7. Once it's cooled, top with whipped cream and a selection of tropical fruits. Serve immediately.

 
2. MANGO AND MACADAMIA CHEESECAKE

• 200g of graham crackers, crushed
• 1/2 cup of macadamia nuts, finely chopped
• 1/2 cup of butter, melted
• 500g of cream cheese
• 1 cup of granulated sugar
• 2 teaspoons of vanilla extract
• 4 large eggs
• 2 ripe mangoes, pureed
• Mango slices and extra macadamia nuts for garnish

1. Preheat your oven to 160°C and grease a 9-inch springform pan.
2. In a bowl, combine the crushed graham crackers, macadamia nuts, and melted butter. Press the mixture into the bottom of the pan.
3. In a separate bowl, beat the cream cheese, sugar, and vanilla extract until smooth.
4. Add the eggs one at a time, mixing well after each addition.
5. Stir in the mango puree.
6. Pour the cream cheese mixture over the crust.
7. Bake for about 45-50 minutes, or until the edges are set but the center is slightly wobbly.
8. Allow the cheesecake to cool, then refrigerate for several hours or overnight.
9. Garnish with mango slices and macadamia nuts before serving.

• 1 store-bought sponge cake
• 1/2 cup of raspberry jam
• 1 cup of fresh mixed berries (strawberries, blueberries, raspberries)
• 1/2 cup of passion fruit pulp
• 1 packet of instant vanilla pudding
• 2 cups of milk
• 1 cup of whipped cream
• Sliced kiwi and passion fruit seeds for garnish

1. Slice the sponge cake into small pieces and spread with raspberry jam. Arrange the cake pieces in the base of a trifle dish.
2. Add a layer of mixed berries and drizzle with passion fruit pulp.
3. Prepare the vanilla pudding by mixing it with milk according to the package instructions. Pour the pudding over the berries.
4. Let the trifle chill in the fridge for a few hours.
5. Before serving, top with a layer of whipped cream and garnish with sliced kiwi and passion fruit seeds.
   
   

4. FROZEN CHRISTMAS PUDDING

• 1/2 cup of macadamia nuts, chopped
• 1/2 cup of dried mango, chopped
• 1/2 cup of dried pineapple, chopped
• 1/2 cup of desiccated coconut
• 1/2 cup of white chocolate chips
• 1.5 liters of vanilla ice cream, softened

1. In a large bowl, combine the chopped macadamia nuts, dried mango, dried pineapple, desiccated coconut, and white chocolate chips.
2. Gently fold the mixture into the softened vanilla ice cream.
3. Line a pudding basin with plastic wrap and press the ice cream mixture into the basin.
4. Cover with more plastic wrap and freeze overnight.
5. Before serving, remove the pudding from the basin, remove the plastic wrap, and garnish with extra macadamia nuts and dried fruit.

• Gingerbread cookies (store-bought or homemade)
• Vanilla ice cream
• Christmas sprinkles

1. Take two gingerbread cookies and place a scoop of vanilla ice cream between them.
2. Gently press the cookies together to create a sandwich.
3. Roll the sides of the ice cream sandwich in Christmas sprinkles.
4. Serve immediately or wrap them individually and keep them in the freezer until ready to serve.