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Lamington Trifle With Raspberry Sauce

Lyndey Milan's Baking Secrets: Heart Warming Baking
Lyndey Milan

Food Editor

May 23, 2021

This is a play on Lamington flavours: chocolate  chiffon cake layered with whipped cream and raspberry sauce  garnished with crunchy coconut toffee.

Serves 8-10

INGREDIENTS

¾ cup (105g) plain flour
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon cornflour
2 tablespoons cocoa
3 eggs, separated
2/3 cup (150g) caster sugar
1/4 cup (60ml) extra virgin olive oil
1/3 cup (80ml) espresso coffee, cooled
1 teaspoon vanilla bean paste
300ml cream, whipped to soft peaks
1/3 cup (80ml) coconut liqueur

Raspberry sauce
300g frozen raspberries
1 tablespoon icing sugar
1 tablespoon lemon juice

Coconut Toffe Shards
1 cup (50g) flaked coconut
1 cup (220g) caster sugar

METHOD
For the sponge cake
1 Pre-heat oven to 160°C. Grease a (30cm x 20cm) lamington tin with butter and line the base with baking paper. Sift flour, baking powder, salt, cornflour and cocoa into a medium bowl and stir to combine.
2 Place the egg yolks in a medium bowl. Add 1/3 cup of the caster sugar, oil, coffee and vanilla bean paste and whisk until light and smooth. Gently fold through the sifted flour mixture.
3 Whisk the egg whites in a large bowl until they form soft peaks. With the motor running, gradually add the remaining 1/3 cup of caster sugar, a tablespoon at a time, whisking well to ensure the sugar dissolves.
4 Using a spatula carefully fold one-third of the egg white mixture into the cake batter. Once no streaks of egg white remain, gently fold in remaining egg white mixture. Pour the mixture into the prepared tin, tap on the bench a few times to remove air bubbles and bake for 30 minutes or until the top springs back when pressed. Set aside on a wire rack to cool.

For the raspberry sauce
1 Combine raspberry, icing sugar and lemon juice in a small saucepan. Stir over a low heat to break up the raspberries. Simmer for two minutes. Strain into a jug through a fine sieve to remove seeds.
2 Refrigerate until cold.

For the coconut toffee
1 Toast the flaked coconut in a pan over medium heat until golden. Remove to large baking paper lined tray, spread the coconut out to cool. Place a wide heavy based frypan, over a low to medium heat, add the sugar and gently shake the pan to distribute the sugar evenly over the base.
2 Cook until sugar has dissolved, carefully and gently shaking the pan as the sugar melts from time to time.
3 Once sugar has melted, raise the heat to medium and boil without stirring until the mixture is golden Brown.
4 Carefully pour the toffee over the coconut. Set tray aside until the toffee sets. Do not refrigerate.

To assemble
1 Fold 1 tablespoon of the coconut liqueur into the whipped cream.
2 Cut chocolate cake into small squares, place a few pieces into eight glasses, sprinkle with some of the remaining coconut liqueur. Top with a few spoonfuls of whipped coconut cream and a drizzle of raspberry sauce.
3 Continue layering each glass with cake, liqueur and cream ,finishing with raspberry sauce. Alternatively, layer in a 1.5 litre glass bowl for a large trifle.
4 Break the coconut toffee into shards and sprinkle over each trifle, and serve immediately.

The Carousel thanks Lyndey Milan for this recipe.

ABOUT THE AUTHOR

By Lyndey Milan

Food Editor

Lyndey Milan, OAM, Australian home cook hero, combines a thirst for life and a sense of fun with a love of good food and sparkling shiraz. A familiar face on television and in print, she has been instrumental in changing the way Australians think and feel about food and wine for thirty years. Hospitality of the table is her catchphrase, as evidenced by her numerous television appearances, nine best-selling books and countless culinary appearances over the years as she maintains her position at the forefront of Australian cuisine. Since 2011 Lyndey has hosted eight television series including Lyndey Milan’s Taste of Australia which won Best Food TV at The Gourmand World Awards in 2016.. The accompanying book won BEST TV Chef Cookbook in the World in English & Best Culinary Travel book in Australia in The Gourmand World Cookbook Awards 2015. In the Best of the Best judged at the Frankfurt Book Fair she came 3rd overall in the last 20 years! She is an experienced traveller, hosting bespoke international tours and cruises. In 2014 Lyndey was awarded an OAM in the Australia Day Honours List for services to hospitality, the food and wine industry and the community and in 2012 was made Vittoria Legend in the Sydney Morning Herald Good Food Guide Awards. In 2019 she was honoured as Legend of the Vine by Wine Communicators Australia. She is also the Food editor of TheCarousel.com. More at www.lyndeymilan.com

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