Ingredients

(makes 12 lamingtons)

Espresso Sponge

2 large eggs

1/2 cup caster sugar

1 tsp vanilla extract

3/4 cup flour

3/4 tsp baking powder

55g butter, melted & cooled

1 tsp instant coffee powder mixed with 1 tsp hot water

Mascarpone

1 1/2 cups mascarpone

2 Tbsp icing sugar

1 1/2 Tbsp Kahlúa

1 tsp vanilla extract

Glaze

150g dark chocolate, roughly chopped

3/4 cup cream

3 Tbsp espresso coffee or instant coffee mixed with water

2 Tbsp Kahlúa

1 tsp vanilla extract

Coconut

1 1/2 cup desiccated coconut

1 1/2 cup coconut thread

Bake It

Preheat oven to 180ºC.

Grease a 30x20cm baking tin and line the bottom with baking paper.

Melt butter. Combine instant coffee powder with hot water and mix to dissolve. Add to butter and set aside to cool. To make the sponge combine eggs, sugar and vanilla in a large bowl and beat, until pale, thick and doubled in size, about 5 minutes. Sift flour and baking powder into egg mixture and gently fold in. You want to avoid knocking all that beautiful air out! Add the butter coffee mixture about 1 third at a time, gently folding after each addition. Pour into prepared baking tin and bake in the middle of the oven for 15-18 minutes, until a skewer inserted comes out clean or it springs back when you touch it. Remove from oven, turn onto a wire rack, remove paper and cool completely.

Prep It

while the sponge cooks you can get the mascarpone ready. Combine mascarpone, icing sugar, Kahlúa and vanilla together in a large bowl. Keep in the fridge until needed.

Once the sponge has cooled cut evenly into 12 bar shapes. You could go squares if you want, I don’t know what it is but I just love my sweet treats in a bar form! Once cut turn each piece on its side and cut through the middle so you end up with 2 pieces per lamington that you can sandwich together with mascarpone.

Open your lamingtons out and place on the bench in front of you. Divide the mascarpone filling between half of the lamington pieces (remember ones a top) and spread it out evenly. Use a butter knife to tidy up the sides so there isn’t any overflowing the sides! Top each mascarpone filled piece with a top and sandwich together lightly. Place on a tray or plate and pop in the fridge while you make the glaze.

Glaze It

To make the glaze, roughly chop the chocolate and place in a large heat-proof bowl. Combine cream, Kahlúa and vanilla in a small pot and bring to the boil. As soon as it boils pour over the chocolate and allow to sit for about 5 minutes, without stirring or touching. This gives the chocolate a chance to fully melt. After 5 minutes whisk together, until smooth and set aside.

Dip It

Place both coconut measures in a large bowl and mix together. You could use just one type of coconut here if you like. Get your lamingtons out of the fridge. You should have (in this order) in front of you: lamingtons, chocolate glaze with a pair of tongs in it, coconut and then a tray with a cooling rack on top.

Dip lamingtons one at a time into the chocolate glaze, turn to coat and then hold it above the glaze for a good 10 seconds allowing the excess chocolate to drip off. Transfer to the coconut, toss to coat and press the coconut on to adhere. Transfer to your cooling rack and repeat, until all your lamingtons are coated! At this stage they are pretty much ready to go! you can keep them in an airtight container in the fridge, until your ready to eat!

Eat It!