Monica's tiramisu lamingtons are a delicious nod to her Italian heritage.
For the sponge, preheat oven to 180°C. Line two 20cmx30cm lamington trays with baking paper.
Beat egg whites to stiff peaks – no droopy peaks – no one likes droopy! Beat egg yolks, sugar and zest together for 8 to 10 minutes. Sift the dry ingredients 3 to 4 times. Sift the dry ingredients into the egg yolk mixture and fold it gently together. Then use the law of thirds to fold very gently in the egg whites. When you almost no longer see egg whites, pour into pre-lined baking trays to bake.
Bake for 10 to 15 minutes – do not over bake this!
For the Crème Patisserie, beat egg yolks with sugar until it’s pale, thick and creamy – like a ribbon effect. Add in the cornstarch and the salt – set aside.
Meanwhile, boil up the milk and add in the flavouring you are going with. I used Strega – cap full.
Lower the heat right down and while whisking, slow stream the egg mixture into the hot milk – keep whisking vigorously to avoid making scrambled eggs!
You might need a spatula to get the last of the egg mixture out of the bowl and into your hot milk – keep working quickly and don’t slacken off!
Swap over to a flat bottom wooden spoon once it’s all combined and stay with it, keep the bottom of the crème moving to avoid it catching, sticking and burning.
Once it coats the back of the spoon or it’s the thickness you want it, work quickly by getting it off the heat and into a bowl (Or a prepared lined tray for quick cooling) and push cling wrap onto it to avoid skinning.
Let it cool – when it’s cooled and you need to use it again, stir it up again to recombine it.
Mix equal portions of mascarpone with the crème pat until smooth with a spatula. This is divine and delicious. If you don’t like using corn flour, add additional egg yolks instead.
For the chocolate coating, everything into a pan, (remember to sift that icing sugar!) – heat gently until all melted and not gritty. Divide into 2 bowls as crumbs get into the mix and grubby the texture – so you need a new batch by the 6th lamington.
For the assembly, slice and dice the sponge to the size and thickness you want it to be – remembering that a mouth can only open so far – so try to keep them bite sized height.
In this case you want 2 smallish squares per lamington – approx 4cm square.
Scoop a little bit of cake from middle of each square – small amount!!!
With an eye dropper, drop 4 to 6 drops of Strega liquor on the inside of each slice.
Gently spread a little of the crème on one slice and put 2 slices together.
Using a couple of forks, coat the sponge with the chocolate coating, then toss gently through the desiccated coconut and place on a wire rake to drip, dry and set.
Allow to stand an hour before eating.
Nutritional analysis per serving (26 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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The Great Australian Bake Off Companion cookbook is published by Hachette Australia, RRP $39.99.
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