Lemon Meltaways

Is it really Christmas without a good helping of home made shortbread on the scene? These delectable lemon meltaway shortbreads are adorable and festive looking, coated in a thick layer of icing sugar. The flavour has been amped up with the fresh addiction of lemon juice and lemon zest, taking this melt in your mouth biscuit to heightened levels. They are great for gift giving, especially for that last minute Christmas cooking, and are a pretty addiction to any Christmas entertaining table. Forget Christmas, these babies are to be made all year round, they're that good!

LEMON MELTAWAYS (Adapted from My Baking Addiction)

3/4 cup butter, room temperature
1 cup icing sugar, divided
1 1/2 tbsp lemon zest (2-3 lemons depending on size)
3 tbsp fresh lemon juice
1 tbsp vanilla essence
1 3/4 cups + 2 tbsp plain flour
2 tbsp corn flour
pinch salt

Preheat the oven at 180C.
Cream together the butter and 1/3 cup of the icing sugar until light and fluffy. Add the zest, juice and vanilla, and beat until all the ingredients come together and are smooth.
Combine the flour, corn flour and salt in a small bowl. While beating the butter mixture, gradually add the flour mixture, about 1/4 cup at a time until well incorporated.
Divide the mixture in half, and roll each into 1 1/2 inch logs. wrap both in plastic wrap and place in the freezer for 1/2 an hour to harden.
Take the rolls from the freezer one at a time and slice with a sharp knife into 1/4 inch rounds. Place them on greased and lined biscuit trays. Bake for 13-14 minutes, or until the bottoms begin to turn golden. Leave to cool on the trays for 10 minutes before transferring to a cooling rack. When cool, use the remaining icing sugar in a bowl to coat the outside of each cookie.

NOTES: you can store these biscuits in an airtight container for up to one week.

Cupcake Christmas Wreath

In celebration of Cupcake Day and that of Christmas, I have utilized a stack of left over cupcakes to create an edible wreath. What a great activity to do with the kids in the lead up to Christmas! If you're looking for things to do with kids in the Christmas holidays, here's a memorable and yummy activity that is bound to keep them busy and get them excited.
All you need is a number is small cupcakes-enough to make a circle, and perhaps an inner circle to make the wreath thicker. Then you will need enough green coloured icing mixture to cover the cupcakes, as well as a large "grass" nozzle. A grass nozzle has several holes in the end to create a grass effect, or in this case, a rough pine needle look. You can most likely pick one of these nozzles up from your local cake decorating store. To the finished wreath, I also added a large gold bow, and some artificial red berries to make it look more festive. The kids went wild for it!

CUPCAKE CHRISTMAS WREATH

Basic butter cake recipe for cupcakes (makes 12 or 24 mini cupcakes. I used mini ones for the wreath):

125g butter
2/3 cup sugar
1 tsp vanilla
1 egg
1 cup SR flour
1/2 cup corn flour
2/3 cup milk
2 egg whites

Preheat the oven to 180C.
Line a 12 hole cupcake tin with 12 cupcake cases. Beat the butter and the sugar until pale and fluffy. Add the vanilla and egg and beat until combined.
Sift the self raising flour and the corn flour and fold into the butter mixture along with the milk. Beat the eggwhites in a clean bowl until soft peaks form. Fold into the milk mixture (don't worry if the mixture looks a little curdled.)
Divide the mixture between the 12 cupcake cases. Bake for 20-25 minutes or until golden and just firm to touch. Leave for 5 minutes before transferring to a cooling rack. 

Basic Butter cream icing:

250g butter
2 1/2 cups icing sugar
2-3 tbsp milk
1 tsp vanilla essence
green food colouring

Beat the butter until creamy. Sift the icing sugar into the butter mixture and whisk, along with enough milk to get a nice thick texture. Add the vanilla and the food colouring, and thoroughly combine. You may want to add a little more icing sugar if your icing does not hold shape.

Assembly:
Take all the wrappers off the completely cooled cupcakes. Arrange one circle of cupcakes, then use the remainder to add another inner circle Fill a ziplock bag fitted with a grass nozzle with the butter cream icing. Pipe onto the cupcake wreathe using until the tops are well covered. Decorate as desired with ribbons and holly to complete.

Check out other bloggers involved in cupcake day!

• Hot Cocoa Cupcakes by The Redhead Baker
• Chocolate Chip Cookie Dough Cupcakes by The Cooking Actress
• Vanilla Candy Cane Cupcakes by Noshing With The Nolands
• Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting by A Day in the Life on the Farm
• Nerds Cupcakes by Amy's Confectionery Adventures
• Vegan Midori Melon Cupcakes by NinjaBaker
• Chocolate Bourbon Cupcakes with Candied Butter Pecan Frosting by From Gate to Plate
• Dark Chocolate Rum Cupcakes with Salted Caramel Buttercream by Lemony Thyme
• Gingerbread cupcakes with cinnamon cream cheese frosting by Eva Bakes
• Cranberry Apple Cupcakes by The Pajama Chef
• Almond Joy Cupcakes by Our Eating Habits
• Buttered Rum Cupcakes by Adventures in All Things Food
• Maple Cupcakes with Maple Cream Cheese Frosting by Karen's Kitchen Stories
• Cone Head Cupcakes with Ice Cream Frosting by The Spiffy Cookie
• Candied Buddha's Hand-Eggnog Cupcakes by Culinary Adventures with Camilla
• Almond Joy Cupcakes by Food Lust People Love
• Sweet Potato Cupcakes with Marshmallow Frosting by Sew You Think You Can Cook
• Chocolate Cupcakes with Nutella Frosting for 2 by Kate's Recipe Box
• Cranberry Cupcakes with White Chocolate Buttercream by Cheese Curd In Paradise
• Peppermint Patty Cupcakes by Comfortably Domestic
• Pumpkin Spice Cupcakes with Biscoff Marshmallow Buttercream by Making Miracles
• Chocolate Cupcakes with Red Velvet Frosting by {i love} my disorganized life
• Lemon Cupcakes by Miss Information
• Peppermint Hot Chocolate Cupcakes by Kosher Kitchen
• Peppermint Cream Cookie Cupcakes by Take a Bite out of Boca
• Cupcake Christmas Wreath by Lick the Spoon

Strawberry Topiary

As a table centre peice for a shabby chic style high tea, I thought a strawberry topiary would work a treat. It stood 40cm tall and stood atop a french provincial style candle stand I purchased from Dusk. It brought out "wows" from the guests and they all enjoyed pulling a couple off each during the afternoon tea I threw. I recommend placing this in the centre of a round table within arms reach of all your guests. I made the mistake of placing this in a place where only one side of a table could reach, and topiary was picked at from one side and the ball ended off overbalancing in the end because one side was all strawberries and the other was bare. If you cant place this in the centre of a small round table, I recommend rotating the topiary every so often, so that the strawberries are taken from all sides.
This would be great on a table at Christmas, for a baby shower, wedding or any sort of girlie or feminine party. It looks decadent and fancy as a table centrepeice while offering your guests a fresh, healthy, gluten free fruit option.

Step by Step Strawberry Topiary How To

You will need:

6x 250g punnets of strawberries
1x 15 cm Styrofoam ball
1x candle holder or similar stand (this must have a metal prong in the centre to secure the ball)
cocktail toothpicks
a small knife

Secure the styrofoam ball in the centre of the candle holder. The stand you choose should have a metal spike in the centre to hold the ball on securely. Glue may be another option if your stand doesn't have a spike in the centre.

Cut the leaves from the strawberries. Cut as closely to the leaves as possible, taking off as little fruit as you can. Keeping a little bit of the "woody" part of the top of the strawberry helps in holding it to the toothpick, so it doesnt just slide off. Reserve the leaves for the final touches of the topiary. These will be used to fill any gaps in the completed topiary.

You will see above that the toothpick is inserted into some of the harder part on the top of the strawberry. This is the goal in the following steps--it doesn't have to be completely centred as long as its well secured in the strawberry. Unlike the picture above, the toothpick goes into the foam ball partway before the strawberry is inserted.

Insert one toothpick partway into the top of the foam ball. Positioning is not very important yet, but it helps if you put the strawberries on the ball evenly so that the ball does not overbalance as you are creating the topiary.

 Push the strawberry onto the toothpick, ensuring that the wood is driven through the thick/woodier part of the strawberry top.

 Carefully push the strawberry downwards to the foam ball. If the toothpick end pops through the top point, ensure you push subsequent toothpicks a little further into the foam ball before topping with the strawberry.

Continue this method over the top of the styrofoam ball.Do not worry to much if there are gaps, as these will be later filled with the strawberry leaves.Try however to limit the size of any gaps, choosing strawberries that are the best size for particular areas.

Continue securing the strawberries until the entire surface is covered in strawberries.

Take the strawberry leaves to fill any gaps (I should have used more but I was in a hurry to snap this photo before guests arrived. Alternatively use clusters of mint leaves for larger gaps--this is also very aromatic and offers a breath freshener to your guests too)

Christmas Food

My camera has just died, right before Christmas. It became damaged in the last foodie photo shoot it will ever take. Yeah, I'm an extreme photographer--you know, the type that snaps a shot of the Christmas cake while I'm hanging off the ceiling. No really, it did stop functioning in my last photoshoot. Somehow it got jammed between the fly wire door  and the ledge between the door and the house while I was rearranging a plate of food, and BAM! the lens now does not open at all. Blasted wind.
I have been totally lost without my camera and it makes me realise how frequently I'm snapping things. Well--at least there's something my hubby can pop under the tree now, and I'm definitely in need of an upgrade anyhow. In fact, one of my readers has recently informed me that my camera just "isn't doing the job". Gee thanks for that feedback. Being camera-less however means a nasty halt to any new blog posts, which is never good news. But because I love you all, I've thrown together a collection of some of my previous Christmas recipes and favourite festive food to help deck your Christmas table, from spiced Spaculaas to chocolate dipped cherries to gingerbread and gold dust! Enjoy! I wish you all a very merry Christmas--may it be blessed and filled with good cheer, lots of wine and the best of food  xo

Pipeable White Chocolate Ganache on Spiced Spacculas with fresh Cherries

Gingerbread Christmas Gift or Chocolate Boxes with Bling

Caramel Popcorn Balls or Baubles for the Tree

White Chocolate Dipped Cherries

 

 

Profiterole Christmas Tree

 

Chocolate Dipped Strawberries

Dutch Spiced Spaculaas

Caramel Popcorn Balls

 My son will not eat corn, hence he will not eat popcorn.
"Mum," he says "if it's corn, it's a veggie." And we all know how hard it is to get the kids to eat their veggies, even if it is in the form of popcorn. Yes, this is the three year old that knows his chocolate custard from his chocolate mousse, and isnt hesitant to make it known. "This isn't custard Dad--I think it's chocolate mousse!" While I beam with pride that my son knows the difference, part of me thinks, we probably conume more mousse and custard than we should.
My two year old daughter on the other hand, is more of the experimental type, and corn in any form does not faze her. In fact, she can't get enough. She went crazy for this popcorn when I made it. Her eyes almost popped out of her head with glee when she saw me pouring hot caramel over the fresh popcorn, and she started clapping excitedly. This recipe for caramel popcorn is from Danielle's blog, Hugs and Cookies XOXO. Danielle is the owner of a delightful blog just bursting with all sorts of scrumptiousness--and I found it hard to choose just one recipe to recreate for this months Secret Recipe Club Reveal. The caramel recipes alone left my keyboard rather drooled upon. Anyway, I've been looking for Christmas recipes for a long time, and when I came across the caramel popcorn it brought back vivid memories of Christmases gnawing away at caramel popcorn in the form of a ball.
My parents ended up making a rule against gift giving among my siblings--there are ten of us kids, so you can imagine the mountains of presents surrounding the tree and everyone getting stressed over what to buy and the lack of coin, especially among the younger ones. So my parents would give us all presents, and we would in turn, add something to the day--the Christmas tree, the wine, the pudding, the candy canes for the tree--whatever we wanted. For many years in a row I recall making caramel popcorn balls tied with ribbon, and hanging them on the tree like baubles as my little gift for the day. It's very economical and fun, and easy enough for children to make. They would make great DIY teacher's Christmas gifts for the end of school as well, tied up with ribbon in a clear cellophane bag. They would also be a great treat to sell at a school fete--cant you just see all the little ones munching away?
Now will my son eat corn?
Only if it's popped kernels covered in caramel and made into a ball shape. Somehow now, it's not a vegetable.

CARAMEL POPCORN BALLS (Adapted from Hugs and Cookies XOXO)

6 cups already popped popcorn
1/2 cup butter
1 cup brown sugar, packed
1/4 cup honey (golden syrup or light corn syrup and great substitutes)
1/2 tsp salt
1/4 tsp bicarb soda (aka baking soda)
1/2 tsp vanilla

In a large bowl, place the popped popcorn. Set aside.
Melt the butter in a medium saucepan, then add the sugar, honey and salt. Stir to combine, then let boil without stirring for 4 minutes. Remove from heat and stir in the bicarb soda and vanilla. Pour this hot caramel over the popcorn. Stir thoroughly, then set aside for 5-10 minutes to cool. The caramel is extremely hot, so cautiously test the caramel with your finger to make sure it's cool enough to handle. While it is still warm, scoop handfuls of caramel popcorn and form them into balls, about fist size. Make sure you use some pressure, so that the ball holds together firmly. Set aside to cool before tying with ribbon.

Makes approximately 6

Mad Easy Jam Coconut Macaroons

Coconut, shmokonut, we all love it around here. Thanks to this subtropical climate I live in, such flavours are much desired and a great match for the other tropical fruits that grow locally here, such as mango and banana. But there's long been a combination I've desired to see together. I'm a terrible matchmaker-most matches I make end in tears, so I'm better of sticking with food rather than ill-suited couples. I give myself brownie points for trying though (lets make that dark chocolate fudgy brownie points).
The local Woolworth store here has these amazing coconut drops with strawberry jam on the top, and I have been long looking for a recipe. The coconut is sweet and moist, but the little drops hold together beautifully and hardly look cooked--how do they do it? Anyway, I have not been able to find any recipe to compare. But I'm back with the Secret Recipe Club after my post baby break, and I was given the blog A Couple In The Kitchen to cook from. They have a great 4 ingredient recipe for coconut macaroons--and I just had to try it. It's so simple, quick, and gluten free--exactly the type of recipe a new mummy like me needs between baby sleeping and waking. They're also strangely addictive, and are sure to disappear from the kitchen very quickly.

When you first inhale that warm coconut aroma, and the sweet scent of boiling strawberry jam, you will realise that eating these coconut jam drops straight out of the oven is well worth burning the tongue for.

I've adapted the recipe a little to see if I could make them anything like the Woolworth's coconut drops. (It turns out, to my absolute glee, that they are very much like those delicious morsels! They're soft, sweet and moist with a little crunch on the outer--divine!) My husband also has a strong aversion to almond essence, which was in the original recipe, so I made them just vanilla instead. I also did not have sweetened flake coconut (I don't think we even sell sweetened coconut here in Australia!) so I used dessicated coconut, and found that the sweetness from the condensed milk was enough to satisfy any sweet tooth. I think the addition of strawberry jam also added just a little more sugar, and made these darling little coconut jam macaroons the perfect addition to an afternoon tea platter or even a festive little treat for the Christmas table.
Please don't forget to check out  A Couple In The Kitchen's blog...they are recent award winning bloggers!

MAD EASY JAM COCONUT MACAROONS (adapted from A Couple in the Kitchen)

3 cups dessicated coconut (unsweetened)
300g sweetened condensed milk (approx. 3/4 can)
3 tsp vanilla essence
1/4 cup strawberry jam

Preheat the oven to 180C.
Line one large baking tray with non stick paper. In a large bowl, place the coconut, condensed milk and vanilla essence. Stir until well incorporated. Scoop amounts the size of a golf ball into your hand and gently form into a round shape. Using your index finger, make a small indentation to the top, and place on tray and lightly flatten. Repeat until all the mixture is used up. Then fill the indentations with a little jam. Bake for 10-12 minutes, until lightly browned. Allow to cool on the tray before removing.

Makes approximately 18

White Chocolate Dipped Cherries

You roll out of bed, the kids are calling for breakfast.
A wave of nausea hits, and the last thing you want to think about is FOOD.
What you're thinking about is whether you'll make it to the bathroom in time, and what other receptacles along it's way might be suitable ports of call lest your stomach decides to wait for no one. Ugh.
Yes, that's why I've been absent so long and my posts have become less frequent.
It's not a permanent thing. My husband and I are super excited to be expecting a little wee bubba into our lives for the third time!
I am still passionate about all things food, despite having to give up delightful soft cheeses, prawns, sushi and wine. Believe it or not, sadly I've even temporarily lost my desire for sweet things. The new little baby that is on it's way is craving nothing but healthy foods (and dim sims), and I find this somewhat challenging as I want to keep posting on Lick the Spoon, and find less motivation to cook the usual culinary delights.
I think my husband's work colleagues need to start demanding food sent to their office. I'm up for requests...Bring it on I say!
For myself, I'll stick to the salads and a buffet of fruit, until this morning sickness departs me. In the meantime, keep following! I'll be forcing myself to cook, and shipping it off to anyone who wants it...and blogging more frequently than I have been in the past few months.

I have a few recipes that I prepared over Christmas. I know, Christmas has passed. For the main part anyway. But...there are 12 days of Christmas, so there are still a few days of indulgence left! Here's a quick and easy and elegant addition to any gathering requiring food with friends. It combines the sweetness of white chocolate with the delightful tartness of fresh cherries, incorporating all the traditional colours of the festive season. These white chocolate dipped cherries look fancy, and take so little time to create, and can also be made using dark or milk chocolate depending on your taste-buds. Other serving suggestions: dip the unset chocolate coated cherry in crushed nuts, coconut or contrasting shaved chocolate for something extra fancy.

WHITE CHOCOLATE DIPPED CHERRIES

80g white cooking chocolate (I recommend compound chocolate)
12 cherries, at room temperature

Place the chocolate in a small microwave proof bowl. Microwave on high for 20 seconds at a time, removing and stirring after each pause until smooth.  Set aside to cool a little.
Line a tray with non stick baking paper. Dip each bottom of each cherry into the chocolate and place on the paper. When all the cherries are dipped, move the tray to the refrigerator. Chocolate should set within 15 minutes. Refrigerate until ready to serve.

Makes 12

NOTES: the bright red cherries look the prettiest, yet are have a more tart taste than the darker coloured cherries, which are sweeter.

Pipeable White Chocolate Ganache

What foods say Christmas to you?
At Christmas, I personally can't go without cherries, white chocolate and brandy custard. Gingerbread, pavlova and mince pies also come runners up. What's your favourite Christmas food?
I had a lovely lady ask me the other day how to make white chocolate ganache. She specified that it was for piping, however she was unable to get the ganache thick enough and firm enough to pipe at all. So here we have it, a recipe that's good for ganache anyway you want it--be it for dipping, drizzling, spreading or piping. It's very versatile and I think it's practically foolproof. You can use it for dipping as soon as it's cooled, or for spreading after sitting a little longer. If you want to pipe it, you whip it after refrigeration. Its a win win recipe.
I used compound Nestle's Melts cooking chocolate but you can use any type of cooking chocolate. The better quality, the better the result. Also, a little rule of thumb--always twice as much chocolate as cream!

Here we've paired the pipe-able White Chocolate Ganache with Dutch Spaculaas and fresh Cherries...perfect for Christmas!

THICK WHITE CHOCOLATE GANACHE

1/2 cup heavy cream
1 cup white chocolate chips (I used Nestle compound white melts)

Place the cream in a small saucepan. Place over a medium-low heat, stirring occasionally, until bubbles begin to form around the edges. Remove from heat. Add the chocolate chips, and arrange them so that the cream covers them. Place a lid on the saucepan and sit for two minutes. Remove the lid and using a hand whisk, beat until the cream and the chocolate are incorporated and smooth. Sit on the benchtop until cool enough to refrigerate. Refrigerate for an hour. Beat the ganache mixture with electric beaters, for 1-2 minutes, until thick and creamy. Pipe onto your cake or dessert as desired.

Makes approximately 1 1/4 cups of ganache

Sorry about the grainy photos--my kitchen is poorly lit!

NOTES: If you desire pourable or dip-able ganache, simply use before refrigeration. The ganache thickens the longer you let it sit, in or out of the refrigerator.

Dutch Spaculaas

My Opa was a Dutch gentleman with a family of 11 children. I suppose there wasn't a whole lot of money to go around. But when all the children left home I'm guessing there was more room for some niceties. I can still see him taking down a big square silver tin from the cupboard, beautifully embossed, and taking the lid off. There was a particular aroma that then flowed from within, marzipan and spices, and a delicious selection of European biscuits all on display.  There were the most delicious moist almond cakes and divine, large, round biscuits with a wafer  base. There were Spaculaas and chocolate dipped Bokkenpootjes. Pfeffernusse and Nurnberger Lebkuchen. All mouthwatering. I wish I could remember all the names of them!
There was a bit of a theme I noticed--spices and almonds. They seemed to be the common factor in a lot of the specialty biscuits.
This simple recipe for spaculaas combines both spices and almonds. Traditionally spaculaas has the imprint of a windmill on them, but I don't happen to possess any fancy molds. They're just as tasty without a pretty picture on them, or you can do as I did and roll a lace doily print onto the uncooked dough first. Slivered almonds also make for a lovely surface where a print cannot be found, and add lovely texture and flavour.
Prepare for your house to be filled with a cinnamon, clove, nutmeg and buttery aroma! It's truly magnificent. And these biscuits taste exactly like the spaculaas you can buy in the stores, with that fantastic melt in your mouth buttery texture.
God bless my Opa's cotton socks--he gave me some European taste buds I am most grateful for. I'm pretty sure I passed those onto my children too--they can't get enough of these biscuits! (And if you're one of those naughty raw cookie dough eaters, this recipe is egg-less, so you're safe to eat great quantities of it--if your heart so desires!)

DUTCH SPACULAAS

225g butter, room temperature
170g brown sugar
140g plain flour
140g Self Raising flour
2 heaped tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground cloves
1/3 cup slithered almonds

Preheat the oven at 180C.
Place the butter and sugar in a large bowl and beat until light and fluffy. Sift in the flours and spices. Combine until a soft dough forms. Roll out the dough between two pieces of plastic film (such as Glad wrap). If you wish to imprint the top with a lace pattern, leave out the top layer of plastic and lightly dust the surface with a little extra flour before placing the doily down and rolling once to achieve the print. Cut into rectangles or any shape using a cookie cutter. Place on greased and paper lined trays. If you want to decorate the biscuits with slithered almonds, do so when the raw dough is on the tray.
Cook for 15-20 minutes.
Allow to sit for 5 minutes on the tray before moving to a wire cooling rack.

Makes about 40

My handsome Opa on the right in the 1940s

Tropical Trifle

Two days before Christmas I was wondering if I was being punished for feeling such a wicked glee at the thought of the upcoming festive food gorging. Two wisdom teeth decided to make their painful way into the world on either side of my mouth and I found it incredibly hard to chew anything. I envisioned the roast meats being neglected, the chocolates sitting alone, unable to be devoured, and all the lovely festive foods going off before I could bare to have them in my mouth. Or the alternative--pureed honey glazed ham being sucked through a straw on my favourite feast day of the year, 60 years premature.
So would I be surviving the 12 days of Christmas off jelly and soup blends concocted of all the deliciousness that had been prepared for Christmas?
Determined not to miss out, I found this wonderful recipe for Tropical Trifle in a Better Homes and Gardens Magazine. I don't usually find much joy in soggy cake and cream, but this trifle was different, it was the most amazing one I have ever tasted by far.
Imagine the taste of mango combined with the zest of lemon, the smoothness of mascapone, the freshness of mint, rolls of jam sponge laced with coconut liqueur and pineapple juice atop mango jelly and passion fruit. It was simply divine.

TROPICAL TRIFLE (adapted from Better Homes and Gardens Magazine Jan 2012)

2X 85g packets mango jelly crystals
400ml boiling water
400ml chilled water
1 mango, cheeks removed, flesh sliced thinly
250g mascapone
300ml thickened cream
1/4 caster sugar
finely grated zest of one lemon
300g jam rolettes
1/4 pineapple juice
1/3 cup coconut flavoured white rum
pulp of 6 passionfruits
extra mango thinly sliced
mint leaves to decorate

Put jelly crystals and boiling water in a bowl and stir to dissolve. Add the chilled water and set aside to cool.
Arrange the sliced mango in the bottom of a 21 x 10.5cm glass serving bowl. Pour jelly over the top and refrigerate until the jelly has set.
Whisk the mascapone, cream and sugar until soft peaks form. Fold in the lemon zest and set aside.
Combine the rum and pineapple juice in a shallow bowl.
Slice the rolettes and dip them one by one quickly into the rum mixture, then arrange on top of the jelly.Spoon over half the mascapone mixture on top of the rolettes. Drizzle half the passion fruit pulp over the top and swirl slightly. Cover with the rest of the mascapone mixture, and decorate the top of the trifle with the extra mango, mint leaves and remaining pulp.