I don’t make sweets. I don’t actually eat many sweets. This is because I consider chocolate to be a separate food group from sweets. But when I saw this recipe for something called “Easter Bark” on Pinterest, I decided to give it a go. Marshmallows, white chocolate and pretty decorations: what’s not to like?
I scaled down the recipe significantly. If I had made the whole lot according to the original recipe, I’d probably have eaten the lot, which wouldn’t do me any good.
These are really pretty, helped by the use of pastel coloured decorative flowers. The pink and white marshmallows make them particularly appropriate for Easter. I’m sure that there are many more combinations of colours and decorations which could be used.
Incidentally, I’m a bit proud of this photo. I’ve been keeping my Easter resolution and playing around with Tim’s camera. No editing needed!
- 150g white chocolate
- 1 1/2 cups mini marshmallows
- Line a suitable dish with greaseproof paper.
- Melt the white chocolate in a heatproof bowl in the microwave. Mine took about a minute and a half, on Medium.
- Quickly add the marshmallows and stir well. The marshmallows will start to melt, so you need to work fast.
- Pour the mixture into your dish and smooth down so it is one marshmallow deep.
- Sprinkle your decorations over the top.
- Place in the fridge for several hours until solid.
- Cut into squares around 2cm square.
This is probably the only Easter tradition in our home: every year, I make my mum’s Easter biscuits. My mum makes them every year – I believe she invented the recipe. When I left home, I started making them at Easter, and I think they are one of the reasons Tim married me.
The unusual ingredient is Oil of Cassia, which gives a slightly exotic flavour to the biscuits. They also include the rather more prosaic custard powder.
- 6oz Butter
- 6oz Castor Sugar
- 10 drops of Oil of Cassia
- 1 Egg
- 10oz Self Raising Flour
- 2 oz Custard Powder
- 4oz Currants
- Preheat oven to 160C and line at least two baking trays with baking parchment.
- Cream together the butter and sugar with the Oil of Cassia. Work in the egg, then fold in the sieved flour and custard powder. The mixture will become very stiff and you may need to bring it together with your hands.
- Add the currants and knead together.
- Roll out to 5mm thick. Using a round cutter, cut out 8cm rounds.
- Bake in oven for about 10 minutes – you barely want them to colour, so keep an eye on them!
- Sprinkle with more caster sugar when you take them out of the oven. Leave for 3-5 minutes for them to firm up, then transfer to a wire rack.
- You will probably get about 25 biscuits from this mixture.
Here’s the truth: I love Nigella. It’s not a confession; I say it with pride. I love her confidence, her programmes, her glossiness, her lifestyle, her lavishness. But most of all, I love her food. I’ve bought most of her books, and they are the most-used on my bookshelf.
A few years ago, I made her lemon meringue cake for Easter, adding in the seeds from passionfruit as she suggested. It was good, and I blogged about it in my old blog.
At that time, I thought I would make it again. As it happens, I haven’t – yet. However, I have got into rolled cakes in a big way – swiss rolls and Yule log have both been made in my kitchen recently. I treated myself to a Swiss Roll tin from Lakeland when we were on holiday in the Lake District and have used it several times already.
So for this month’s Forever Nigella blogging event, I chose to adapt the Lemon Meringue Cake into a rolled ‘Roulade.’ This is my first Forever Nigella event, as I am trying to enter some blogging events this month, and this is right up my street with my love of Nigella.
This month’s event is hosted by Jen at Blue Kitchen Bakes and the theme is Easter. The passionfruit gives this dessert an Eastertime twist, as originally suggested by Nigella.
Easter Meringue Roulade
- 4 egg whites
- 200g caster sugar
- icing sugar, for dusting
- 175ml double cream
- 200g lemon curd
- 3 passionfruit
- Preheat the oven to 175C. Grease and line a Swiss Roll tin.
- In a clean bowl, whisk the egg whites until they form stiff peaks.
- Whisk in the sugar gradually.
- Pour the whisked egg whites into the Swiss Roll tin and bake for 15 minutes.
- Remove the meringue from the oven and allow to cool.
- Mix together the seeds from the passionfruit and the lemon curd in a bowl.
- Whip the double cream.
- Spread out a large piece of baking parchment (larger than the meringue) onto a work surface. Sprinkle the baking parchment with icing sugar.
- Tip the meringue out of the tin onto the baking parchment.
- Spread the lemon curd mixture onto the meringue. Then spread the whipped cream over the top.
- Carefully roll the meringue up from the short end – I did it from the long end, but I think it would look better from the short end.
- Transfer to a serving platter – as you can see, I didn’t really have a big enough serving platter! Don’t worry too much if the lemon curd seeps out a little.
- Serve fairly quickly.