Ingredients
For the Lamington Sponge:
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Egg 150.0 g
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Caster sugar 150.0 g
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Vanilla extract 5.0 ml
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Plain flour 150.0 g
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Baking powder 5.0 g
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MEADOWLAND Professional 250g 85.0 g
To Finish the Lamington:
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Icing sugar 215.0 g
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Cocoa powder 35.0 g
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MEADOWLAND Professional 250g 40.0 g
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Semi skimmed milk 125.0 ml
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Dessicated Coconut 150.0 g
For the Mango Mousse:
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Semi skimmed milk 250.0 ml
To Assemble:
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Lime 1.0 pc
Preparation
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For the Lamington Sponge:
- Preheat the oven to 170c. Line a half gastronome tray with baking paper.
- Halve the vanilla pod and scrape the seeds from the pod. Melt the MEADOWLAND Professional 250g, allow to cool.
- In a kitchen mixer, whisk the eggs, vanilla seeds and sugar together until pale and creamy.
- Sift the baking powder and flour into the mixture and gently fold until fully combined. Gradually fold in the melted MEADOWLAND Professional 250g.
- Pour into the lined tray and bake for around 20-25 minutes until a skewer inserted into the middle of the cake comes out clean.
- Allow to cool.
- Divide the cake into 36 small square pieces.
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To Finish the Lamington:
- Sift the icing sugar and cocoa in separate bowls.
- In a pan melt the MEADOWLAND 250g and mix in the milk. Gradually whisk in the cocoa powder until it is fully dissolved.
- Gradually whisk in the icing sugar until combined.
- Remove from the heat and keep warm. Place the desiccated coconut into a large bowl.
- Dip the lamington sponges in the chocolate glaze and then roll in the desiccated coconut. Place onto a wire rack to set. Repeat the process until all the sponges are coated.
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For the Mango Mousse:
- Pour the cold milk into a bowl and add the CARTE D’OR Mango Mousse.
- Whisk with an electric mixer for 2 minutes at a low speed followed by 5 minutes at high speed.
- Place in a piping bag.
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To Assemble:
- Place the lamingtons on serving dishes. Pipe the mango mousse on top of the lamingtons and finish by zesting a lime over the piped mousse.
