Ingredients
White chocolate mousse
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.
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.
Note
