Chocolates Dessert Recipes From The Experts Recipes

Classic Lamington by Kirsten Tibballs

A classic but a goodie! Queen of Chocolate, Kirsten Tibballs, has recreated a classic lamington recipe and added her own magic twist. Grab your spatulas and create this recipe this weekend!

Sponge

Ingredients:

  • 215g whole eggs
  • 1/2 teaspoon Heilala Vanilla Bean Paste
  • 112g caster sugar
  • 112g flour
  • Pinch of salt
  • 20g unsalted butter
  • 120g frozen raspberries

Method:

  1. Whisk the eggs, vanilla and caster sugar together to create a foam in the bowl of a stand mixer fitted with the whisk attachment
  2. Fold through the sifted flour and salt
  3. Melt the butter and add a little bit of the sponge mixture to the butter before adding it back into the sponge mixture and folding through by hand
  4. Slightly break up the raspberries and scatter them in
  5. Spread the mixture into two greased 18cm cake tins
  6. Bake at 165°C for approx 10-15 minutes. The sponge should bounce back when you tap it with your finger once baked
  7. Remove from the oven and allow to sit for 5 minutes before removing from the tin. Once cool, freeze the sponge for a minimum of 40 minutes to make it easier to handle

Cocoa Soaking Syrup

Ingredients:

  • 120g caster sugar
  • 120ml water
  • 45g Callebaut cocoa powder
  • 20g raspberry jam

Method:

  1. Boil the sugar, water, cocoa powder and raspberry jam in a saucepan. Mix together with a whisk or a stick blender
  2. Once combined, set aside to cool at room temperature

Coconut Coating

Ingredients:

  • 125g desiccated coconut
  • 18g Callebaut cocoa powder

Method:

  1. Combine the desiccated coconut and cocoa powder by rubbing them together by hand in a bowl
  2. Transfer to a flat tray when you are ready to coat the sponge

Vanilla Cream

Ingredients:

  • 400ml Bulla Pure Cream
  • 50g caster sugar
  • 1/2 teaspoon Heilala Vanilla Bean Paste

Method:

  1. Please all the ingredients in a mixing bowl and whisk together until it holds
  2. Transfer the cream to a piping bag fitted with a Saint Honore piping tip/nozzle. You can also use a plain or star piping tip

Assembly

Added ingredients:

  • Raspberry Jam
  • Dark Chocolate Block (for chocolate shavings)
  • Fresh Raspberries

Method:

  1. Remove the sponge from the freezer and trim the top of one with a serrated edged knife
  2. While still frozen, dip just the edges and base of the base sponge into the syrup and roll it immediately into the coconut coating and place it on your serving plate
  3. Spread a layer of raspberry jam on top
  4. Pipe the vanilla cream onto the sponge, starting from the outside and going into the centre
  5. Cover the edges and top of the second sponge with the cocoa syrup and coat in the prepared coconut. Place it on top of the piped cream
  6. Pipe the cream on the centre of the cake using the same technique as the filling
  7. Create some chocolate shavings by running a sharp knife over the back of a chocolate block. The chocolate shavings can be made in advance and stored in an airtight container at room temperature or if it is too hot, store them in the fridge
  8. Place some raspberries on the cream and cover with a sprinkle of chocolate shavings

 

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