A luxury twist on an Australian culinary icon, these raspberry and chocolate lamingtons are perfect as a go-to afternoon treat or after dinner indulgence. Just try and stop at one!
Ingredients
100g dark cooking chocolate, chopped
1/3 cup cocoa
50g butter
2 cups pure icing sugar
1/2 cup milk
225g unfilled sponge slab
2 1/2 cups toasted shredded coconut
200g tub chocolate mousse or chocolate cream dessert
2 punnets raspberries
Method
Cut sponge into 6 squares (approx. 6 x 6cm). Slice each square in half horizontally to make 12 thin squares
Melt chocolate, cocoa, butter, icing sugar and milk in a bowl over a pot of simmering water. Cool to room temperature
Coat cake squares in chocolate and toss in toasted coconut. Place onto a baking paper lined tray and refrigerate for 10 minutes
To serve, sandwich two cake squares together with mousse and fresh raspberries. Serve immediately
Tips & Hints
This recipe can be completed to the end of Step 2, two days in advance and assembled at the last minute.
