Makes approximately 1 kg
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450 g white chocolate, 400 g finely chopped and 50g in chunks
100 g coconut oil, gently warmed to liquefy if necessary
140 g white marshmallows, cut in half
100 g shaved coconut, plus extra to garnish
80 g candied papaya, roughly diced
150 g lemon Turkish delight (or any kind you like), cut into 3 cm x 1 cm pieces
90 g red glacé cherries
120 g glacé pineapple, roughly diced
180 g salted toasted macadamia nuts
3 tablespoons dried passionfruit powder
METHOD
1 Spray and line a brownie tray – you could also use a lamington tin or muffin tray or fill rings on baking paper.
2 Spread out the finely chopped chocolate evenly (rather than in a mound) in a large stainless steel bowl and place over a medium saucepan with a few centimetres of barely simmering water in it. When about two-thirds of the chocolate has melted, stir through once. Add the coconut oil and stir a couple more times to ensure that all the chocolate melts – don’t mix too much, or overheat, as the chocolate will become grainy. Take the bowl off the pan.
3 Combine the remaining ingredients, except for the passionfruit powder and a few cherries and marshmallows reserved for garnish, in a large bowl. Pour in the melted chocolate and fold through. Stand for 2 minutes then pour into the prepared tray. Decorate with the extra cherries, marshmallows and coconut and sprinkle over the passionfruit powder. Allow a couple of hours at room temperature to properly set – you could speed this up by popping it in the fridge for 30 minutes, but don’t leave it any longer.
4 Lift out of the tin and slice into pieces. Store in an airtight container somewhere cool.
The Carousel thanks Karen Martini and the Australian Macadamia Society for this recipe
