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For the Lamington Sponge:

  • Egg 150 g
  • Caster sugar 150 g
  • Vanilla extract 5 ml
  • Plain flour 150 g
  • Baking powder 5 g
  • MEADOWLAND Professional 250g 85 g

To Finish the Lamington:

  • Icing sugar 215 g
  • Cocoa powder 35 g
  • MEADOWLAND Professional 250g 40 g
  • Semi skimmed milk 125 ml
  • Dessicated Coconut 150 g

For the Mango Mousse:

To Assemble:

  • Lime 1 pc
  1. 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.
  2. 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.
  3. 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.
  4. 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.
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