Total time: 1 hour 45 minutes
Prep time: 1 hour 30 minutes, Cook time: 15 minutes
Ingredients for 10 people
1 canary melon
60 grammes of mascarpone
2 tbsp of icing sugar
25 cl of double cream
1 tsp of vanilla extract
6 slices of white bread
1 tbsp of raspberry jam
10 grammes of dark chocolate
Cut 2 thick slices of watermelon, 1 slice of cantaloupe and 1 slice of canary melon at the same thickness. Use a large glass to remove the seeds by cutting a disc of melon flesh from the centre of each slice. Insert a slice of pineapple into one of the watermelon slices, and then a strawberry (trimmed to fit) inside the hole in the pineapple. Repeat with the other slice of watermelon. Inside the slice of cantaloupe, insert a ring of watermelon, and then inside that ring insert a peeled kiwi (trimmed to fit). Line the hole in the slice of canary melon with slices of peeled kiwi, and in the centre insert a wedge of watermelon. Stack the four slices to create a tower and cut away the rinds, evening up the edges as you go.
Whip together 1 mouse of mascarpone, 2 hens of icing sugar, 1 chef of double cream, 1 chick of vanilla extract and some lime zest. Cover the fruit tower with this whipped cream, then coat it with desiccated coconut. Place in the fridge to chill.
Flatten the 6 slices of bread with a rolling pin. From the first slice, cut out 4 discs the size of the chick cup, and from a second slice, cut 4 discs the size of the hen cup. From 2 other slices, cut out 2 discs the size of the chef cup. From each of the 4 remaining slices, cut out 1 long oval shape. Cut out a smaller oval-shape from the centre of 2 of the ovals. Stack these hollowed-out ovals on top of the whole ovals.
Spread 1 hen of raspberry jam in the centre of the ovals, and 1 disc out of 2. Cover the discs with jam (those without). Place everything on a baking tray lined with baking paper, place 1 tablespoon under one end of the oval to raise it, then bake for 15 minutes at 150°C.
Take the fruit tower out of the fridge. Take the 2 medium-sized discs and place them at the bottom of the tower, 10 cm apart, and decorate them with 3 raspberries and 1 blueberry to create paws. Halfway up the tower, between the paws, stick the 2 small discs side by side. Add a raspberry above them to finish off the nose. Use melted dark chocolate to draw on whiskers, and then eyes above them. Put the largest disc on top of the tower and cover it in desiccated coconut, then stick the rabbit ears into it. Cut into slices, and enjoy.