Have had this on the to bake list for quite awhile. Finally got around to it last week, when I was trying to coming up with goodies to give the new mixer a good work out.

I am the packet mix queen…yes, I can hear you gasping and fanning yourself. Packet mixes..the outrage! Was once even told (by a loon on AFW who has since been deleted) that you aren’t a real parent if you use packet mixes..pfft what a load of shit!

Up until about 2 weeks ago, I have never made anything from scratch before! And while yes, some packet mixes are utter crap. There are some good ones, if you use good ingredients and the proper steps they are just as good! Don’t go buying a cake mix that you just add water to..eeew, you’re asking for trouble! Mixes where you add some butter, eggs and milk are the ones I try to pick.

First we make the cupcakes. So for this, I used a Greens Vanilla cake mix. Mix the room temp egg and butter together, then milk..now you add the packet in. It does make a difference, so don’t be lazy and bung it all in at once! Then baked till..well, they are cooked..duh!

Once they’re cool, cut little holes in the top for the Lemon curd. I just used some stuff from a jar (not the cheap stuff eww) but you could make your own I guess..if you were so inclined.

Then comes the fun! I wanted some of that spiffy soft and fluffy meringue, not that boring regular stuff. So I found myself a recipe for Italian Meringue at Gourtment Traveller. Took awhile to track down a candy thermometer.

So you will need..

• 200g Caster Sugar
• 200ml water
• 5 egg whites
• Pinch of cream of tartar (which I didn’t have, asked google and it said i’d be still right without it. But I probably wouldn’t be taking my advice ;))

First, combine the sugar and 200ml water in a small pan and bring to the boil while continuously stirring until the sugar dissolves.

Then, Reduce heat to medium and brush down sides of pan with a clean, wet pastry brush to remove sugar crystals. And you’ve got your candy thermometer in there..right?

So you now cook until the syrup reaches 115c on your trusty thermometer, which takes about 15mins. Once you get there start whisking your egg whites with cream of tartar in a clean, grease-free bowl of an electric mixer until soft peaks form.

Still cooking your sugar while your whisking away ( so you will need a stand mixer or a helper monkey) till your sugar reaches 121c.

Increase the speed to high and while it’s running, gradually pour syrup into meringue. Beat at medium speed until cooled to room temperature and meringue is thick and glossy (15-20 minutes).

You can pipe it or just spoon it on, which I preferred the rough look and you could fit more on.

The meringue is already cooked, but a little browning is nice. I stuck them under the grill for a bit. A blow torch would be ideal for a nice even brown.

Super nom-a-licious they were much better than those I have had else where!

I remember having a slice made from lattice biscuits as a kid, didn’t quite remember exactly what it was so went in search of a recipe. Spotted this one and thought I would give it a try. Next time I would like to try a cheesecake type filling.

Everytime I look at this picture, I try to wipe the vanilla seeds of the screen LOL

• 1 x 200g pkt Arnott’s Lattice biscuits
• 300ml milk
• 300ml thickened cream
• 4 tbs caster sugar
• 1tbs vanilla bean paste (I also added a splash of vanilla extract)
• 6 egg yolks
• 3 tbs cornflour
• Icing sugar for dusting

Method

1. Line a square cake tin with baking paper. Put down a layer of the lattice biscuits, you might need to cut them depending on your tin size.

2. Whisk the egg yolks, cornflour and 2tbs sugar in a medium bowl until smooth.

3. Then put your milk, cream, 2tbs sugar and your vanilla paste/extract (or vanilla bean if you prefer) into a medium saucepan. Place over medium-low heat and bring just to the boil. Remove from heat.

4. Gradually whisk the hot milk mixture into the egg mixture until the custard thickens and coats the back of a wooden spoon. Return to pan. Place over medium-low heat and cook for 2-3 minutes until the custard is very thick.

5. Pour the custard over the biscuit base and smooth the surface. Arrange the remaining biscuits on top, cutting to fit. Put in fridge for 2-3 hours or until set. Cut into slices and dust with icing sugar to serve.

Source: Good Taste - July 2009