Whipped cream, mini doughnuts, mini meringues, wafer sticks, strawberries, blueberries, raspberries, red grapes, almond bread, nougat, chocolate-coated almonds, melting moments, pretzels, caramel popcorn and Maltesers, to serve
WHITE CHOCOLATE ROCKY ROAD
2 x 290g bags White Choc Melts
250g packet marshmallows
¾ cup shredded coconut, toasted
½ cup dried cranberries
½ cup pistachio kernels
2/3 cup squeezed fresh lemon juice
1 cup caster sugar
125g unsalted butter, chopped
MILK CHOCOLATE FONDUE
2 x 200g block milk chocolate, chopped
1/3 cup milk
¼ cup thickened cream
Grease an 18cm x 28cm rectangular slice pan. Line base and sides with baking paper, extending paper 2cm above pan edges.
To make rocky road, place chocolate in a large heatproof bowl sitting over a pan of simmering water. Stir until melted. Remove bowl. Cool slightly.
Stir in marshmallows with remaining ingredients. Spoon into prepared pan. Spread evenly. Refrigerate, covered for 2 hours, or until firm.
To make lemon butter, whisk eggs, juice and sugar in a large, heatproof bowl until combined. Sit bowl over a pan of simmering water. Stir for about 15 minutes, or until thickened enough to coat the back of a metal spoon. Remove from heat. Whisk in butter until smooth. Cover surface with plastic wrap. Refrigerate until cold.
To make fondue, combine all ingredients in a heatproof bowl. Sit bowl over a pan of simmering water. Stir until smooth. Transfer to a serving bowl.
Place lemon butter and whipped cream into serving bowls. Place on a serving platter with warm fondue. Cut rocky road into pieces. Place on platter.
Arrange mini doughnuts and meringues, wafer sticks, fruit, almond bread, nougat, chocolate-coated almonds, melting moments, pretzels, caramel popcorn and Maltesers on platter. Serve.
TIP! Rocky road can be made up to three days ahead. Keep, covered in the fridge. Lemon butter makes 2 cups. It can be made up to one week ahead. Keep, covered, in the fridge. Fondue makes 2 cups and is best made just before serving.