Sweet Tray Board

Make the cupcakes as per the directions on the pack – once cooled use the frosting to decorate.

Lightly whip the cream and use to fill 6 meringue shells and the rest for the scones.

Top the cream filled meringues with fresh berries, serve any left-over berries in a bowl.

Serve the jam along with the scones.

Make the White Chocolate Truffles and Pineapple Skewers as per in the below methods.

Position all prepared elements on a large board and serve.

Method – White Chocolate Truffles

Break up the chocolate and put into a heatproof dish.

Chop up the butter and add along with the cream and vanilla essence.

Put the bowl over a pan of simmering water – make sure the bottom of the dish does not touch the water, gently stir as it melts.

Once the mixture has melted – allow to cool completely.

Then take teaspoons of the mixture – roll into balls and then roll in the ground almonds, put in the fridge to harden.

Method – Pineapple Skewers

Cut the top of the pineapple, then cut in half lengthways.  

Cut each half into six wedges and the cut off the skin – to give you 12 pineapple wedges.

Grate the rind from the lime and juice.

Put the lime juice and sugar in a bowl and then add the pineapple and stir to coat.

If time permits allow to soak for an hour.

Grill the pineapple for about 15 mins till it starts to brown – turning as you cook.

Put the grated peel from the lime and mix with the coconut milk.

Serve the pineapple wedges on skewers alongside the coconut dip. 

Serve warm or chilled.