Recipe

White chocolate raspberry lamingtons

A delightful twist on the old classic.

Mar 12, 2020 1:00pm
  • 1 hr 20 mins preparation (plus refrigeration and cooling)
  • Makes 25
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Ingredients

  • 6 eggs
  • ⅔ cup (150g) caster (superfine) sugar
  • ½ cup (75g) plain (all-purpose) flour
  • ½ cup (75g) self-raising flour
  • ¼ cup (35g) cornflour
  • 60 grams fresh raspberries
  • 4 cups (640g) icing (confectoiners') sugar
  • ½ cup (125ml) milk
  • 2 cups (160g) desiccated coconut
White chocolate mousse
  • 125 grams white chocolate, chopped finely
  • 2 tablespoons thickened (heavy) cream
  • 10 grams unsalted butter, chopped
  • 1 egg
  • 1 tablespon caster (superfine) sugar
  • ¼ cup (60ml) thickened (heavy) cream, whipped, extra

Method

  • 1
    Make white chocolate mousse.
  • 2
    Preheat oven to 180°C/350°F. Grease a deep 22cm square cake pan well with butter; line base and sides with baking paper, extending the paper 5cm above sides.
  • 3
    Beat eggs and caster sugar in a bowl with the electric mixer for 10 minutes or until thick and creamy.
  • 4
    Meanwhile, sift flours twice, then sift a third time over egg mixture; fold ingredients together. Spread mixture into pan.
  • 5
    Bake sponge for 35 minutes. Turn the sponge immediately onto a baking-paper-covered wire rack, then turn, top-side up, to cool.
  • 6
    Blend or process raspberries until smooth. Strain through a fine sieve into a medium heatproof bowl; discard solids. Sift icing sugar into bowl with raspberry puree; stir in milk. Stir over a medium saucepan of simmering water until icing is of a coating consistency.
  • 7
    Cut sponge into 25 squares. Dip a square of sponge into icing, drain off excess; toss sponge in coconut. Place lamington on a wire rack to set. Repeat with remaining sponge, icing and coconut.
  • 8
    Split each lamington in half; sandwich with mousse.

Notes

Stir chocolate and cream in a small heatproof bowl over a small saucepan of simmering water until smooth. Remove from heat; stir in butter. Beat egg and sugar in a small bowl with an electric mixer until pale and thick; fold egg mixture then extra cream into chocolate mixture. Cover; refrigerate overnight.

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