The Great Australian Bake Off

Taking your tastebuds on a wild ride!


  • Lemon biscuit (airplane)

  • 6 eggs   

  • 1170g plain flour      

  • 510g unsalted butter 

  • 675g caster sugar

  • 2 lemon (zest)  

  • 6 tsp vanilla extract

  • 3 tsp baking powder

  • 3 tsp salt 

  • Passionfruit cream

  • 1 cup mascarpone

  • 1 cup thickened cream, whipped

  • 1/4 cup icing sugar mixture,  sifted

  • 5 tbsp fresh passionfruit pulp

  • Marshmallow

  • 25g powdered gelatine with 1/4 cup of water to 'bloom'

  • 1/2 cup glucose syrup

  • 3/4 cup caster sugar

  • 1/2 cup water (for the syrup)

  • 2 tsp vanilla extract

  • 2 cups cornflour

  • 2 cups  pure icing sugar

  • 1/2 cup freeze dried raspberry

  • Meringue kisses

  • 4 egg whites

  • Double the weight of your egg whites in caster sugar

  • Pinch table salt

  • Dash vanilla extract

  • Pink, yellow, red and blue colour paste in various colours

  • Colourful sprinkles 00’ & ‘000

  • Blondies

  • 170g unsalted butter

  • 100g white chocolate

  • 100g milk chocolate

  • 280g light soft brown sugar

  • 225g plain flour

  • 1 tsp baking powder

  • 1/2 tsp sea salt flakes

  • 2 large eggs

  • 1 tbsp vanilla extract

  • 100g macadamia

  • Edible dust, to decorate


  • 1.

    For the lemon biscuit, preheat a fan-forced oven at 180C. Mix the dry ingredients all together. Add the wet ingredients to form a dough.

  • 2.

    Wrap dough in cling film and rest it in the freezer for 20 minutes. Roll the dough to a thickness of 4mm. Cut the dough (airplane shape) Cook biscuits for 15-20 minutes. Cool.

  • 3.

    For the passionfruit cream, beat mascarpone for a few minutes. Add sugar and passion fruit pulp. Fold in cream.

  • 4.

    For the marshmallow, bloom the gelatine and water for 5 min. Put it in the microwave for 30 sec

  • 5.

    Put it in the food mixer with half of the glucose and speed low. On a saucepan put sugar, water and half glucose. Bring it to 115C. Pour it into mixer. Beat it first on low speed then on high speed. When it’s nice and fluffy, add remaining ingredients. Set to set.

  • 6.

    For the meringue kisses, preheat oven to 100C. Whisk whites to firm peaks, slowly add sugar and mix for 5 minutes. Add vanilla. Colour the inside of the piping bag. Spoon in meringue. Pipe the kisses and add sprinkles.

  • 7.

    Bake for 30-35 min.

  • 8.

    For the blondies, preheat oven to 170C. Burn the butter on low heat. Mix in brown sugar. Toast the macadamia. Add eggs and vanilla. Add the dry ingredients to the wet ingredients. Add macadamia, white chocolate and milk chocolate. Bake for 25-30 min.

  • 9.

    Layer the biscuits and cream and decorate with marshmallow, meringue kisses, blondies and edible dust.

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