Easter Super-Sundae

15 Ingredients

Number of servings

2-4 drops pink food colouring
300milliliter thickened cream
2tablespoons icing sugar
20grams unsalted butter
3 large bananas, sliced
250grams strawberries, hulled, sliced
125grams blueberries
80grams white chocolate melts
460grams unfilled vanilla sponge cakes
1/4 cup golden syrup
1tablespoons cocoa
100grams dark chocolate, chopped
2tablespoons brown sugar
1/4 cup slivered almonds, toasted
1L vanilla flavoured ice-cream

Nutrition per serving

35% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 4

Draw bunny ears on baking paper and place on a flat tray. Melt chocolate in a microwave-safe bowl on 50% power for 30 seconds. Spoon over paper, spreading to form the outer ear, leaving centres bare. Chill until almost set. Add 2-3 drops food colouring to remaining chocolate and combine until pale pink. Spoon into centre of ears. Chill until set.

Step 2 of 4

To make the choc fudge sauce, place 1/2 cup cream, butter, syrup, sugar and cocoa into a small saucepan. Whisk over medium heat until smooth and combined. Increase heat to medium-high and bring to a simmer. Remove from heat, add chocolate and stir until melted. Cool. Whip remaining cream until soft peaks form. Chill.

Step 3 of 4

Preheat oven grill to high. Line a large baking tray with baking paper. Cut one sponge layer (tightly wrap remaining layer in plastic wrap and freeze for another use for up to 2 months) into 2cm-wide strips. Lay strips, cut sides facing up, close together on tray. Sift over half the icing sugar. Turn slices over and dust with remaining sugar. Grill for 2 minutes on each side. Remove from grill and cool.

Step 4 of 4

Break sponge strips into chunks and layer into a large glass bowl with fruit, ice-cream and some choc fudge sauce. To serve, top with whipped cream, drizzle over sauce, scatter over almonds and arrange bunny ears.