By Kirsten Tibballs
270g unsalted butter, softened
270g golden caster sugar
5 whole eggs
½ lemon, zested
1 ½ tsp Heilala vanilla bean paste
270g self-raising flour
splash of full cream milk
pinch of sea salt
icing sugar, for dusting
- Preheat the oven to 180˚C.
- In the bowl of a stand mixer fitted with a whisk attachment, mix the butter and sugar together until pale and fluffy.
- Slowly add in the eggs and continue to whisk until fully combined. Scrape down the sides of the bowl after each addition of eggs.
- Add the lemon zest, vanilla, flour, milk and a pinch of salt. Whisk until just combined.
- Pour the mixture into a baking tin (21.5cm x 5cm).
- Bake in the pre-heated oven for 25-30 minutes. To check if it is ready, insert a skewer into the middle of the sponge, and it should come out clean.
- Allow to cool in the tins for 10 minutes. After 10 minutes, remove the lamingtons from their tins and cool on a wire rack.
- Place in the freezer.
140g frozen raspberries
115g caster sugar
30g liquid glucose
- Place the raspberries, sugar and glucose in a saucepan and bring to a boil while stirring.
- Continue to heat until it reaches a temperature of 103˚C or until you achieve a soft jam consistency.
- Remove the jam from the saucepan and transfer to a bowl.
- Cover with plastic wrap touching the surface of the jam.
Chocolate Soaking Syrup
240g caster sugar
40g raspberry jam (recipe above)
- Boil the sugar, water, cocoa powder and jam in a saucepan.
- Emulsify with a stick blender or combine by hand with a whisk.
- Once combined, set aside to cool.
180g desiccated coconut
QS pink colour
- Combine the desiccated coconut and pink colour in a bowl.
- Add more colouring until you achieve the desired colour of pink.
75g or 3 egg whites
pinch of cream of tartar
150g caster sugar
QS water, for boiling
- Place the egg whites, cream of tartar and sugar in a mixing bowl. If you are using a stand mixer for whipping, use the mixing bowl from the stand mixer.
- For the bain-marie, bring some water to a boil in a saucepan then turn off the heat. Place the bowl on top of the saucepan of simmering water and whisk by hand until the mixture becomes warm to touch.
- Remove from the heat and transfer to the bowl of a stand mixer fitted with a whisk attachment.
- Whip until you achieve a meringue.
- Temper the ruby chocolate.
- Pour the chocolate onto one end of a guitar sheet and place another guitar sheet on top.
- Use a rolling pin to push the chocolate to the other end of the guitar sheet.
- Using round cutters, press on top of the plastic sheet to create discs of varying sizes.
- Allow to contract for up to 10 minutes before removing the sheet and discs.
- Temper the white chocolate and add the pink colouring. Mix until you achieve the desired colour of pink.
- Repeat steps 2-5 to achieve pink chocolate discs.
- Cut the frozen sponge into squares measuring 6cm x 2.5cm.
- Insert a hole into the centre of the sponge and fill it with the raspberry jam.
- Dip the sponge into the chocolate soaking syrup and completely submerge it.
- Place the soaked sponge directly onto the pink coconut. Completely coat each lamington square in the coconut. Allow to sit for 1 minute before placing on a serving plate.
- Decorate the lamingtons with the Swiss meringue and chocolate garnish.