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| Lamington trifle - Great for Australia Day. |
Lamington Trifle
2 packets of lamington fingers, cut in half
400ml cream
200g marscapone
1 1/2 cups frozen raspberries
300g dark chocolate
1/2 cup moist shredded coconut flakes
Malibu (optional)
Method: Cut the lamington fingers in half and set aside.
Whisk the cream until soft peaks form and then fold through the marscapone.
Add 2 tbsp of Malibu if you like, stir well to combine and set aside.
Chop the chocolate using a food processor so that it becomes like chocolate sand.
Alternatively you could grate the chocolate, keep the chocolate nice and cold if you use this method.
Whiz the frozen raspberries in a processor so that they resemble raspberry rubble
To assemble: Create one layer of lamington fingers in your chosen serving dish. Drizzle a little Malibu over the top of the sponge if you like.
Spoon half the cream mixture on top. Carefully spread to the sides with the back of a spoon and then add the chocolate, taking this to the sides also.
Scatter half the raspberry rubble on top and then begin another lamington layer.
Follow this with drizzles of Malibu, all the remaining cream, chocolate, raspberries and finish with the shredded coconut.
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