Kirsten Tibballs’ Lamington Roll

Cooking Directions

• To make the chocolate sponge, Pre-heat fan forced oven to 190°C. Place the eggs and sugar in a heatproof bowl over a warm water bath and heat to body temperature while whisking. Once the eggs and sugar reach body temperature, place them into the bowl of a stand mixer fitted with a whisk attachment and whisk until light and creamy.
• Sieve the plain flour and cocoa powder together into a bowl. Slowly add the sieved dry ingredients to the whipped eggs and sugar and gently fold through using a spatula.
• Spread the chocolate sponge evenly onto a 350mm x 250mm lined tray. Bake for 7-8 minutes in a fan forced oven. If your fingers leave an impression in the sponge when touched it’s not baked through.
• As soon as you remove the sponge from the oven, sprinkle it with caster sugar. Place a piece of baking paper or a moist tea towel over the sponge and flip the sponge over. Sprinkle the other side with caster sugar and flip it back. Place a piece of baking paper or a moist tea towel on the surface and roll into a tight roll. Set aside to cool.
• To make the white chocolate cream, place the chocolate into a bowl. In a saucepan, boil Bulla Thickened Cream (A). Pour it over the white chocolate and whisk by hand until all the chocolate is melted and smooth. Add Bulla Thickened Cream (B) and combine.
• Cover with plastic wrap touching the surface and place in the fridge for 24 hours before whipping. Place the chilled cream into the bowl of a stand mixer and whip to a firm consistency.
• To toast the coconut, place the coconut on a tray lined with a silicon baking mat or baking paper. Bake at 160°C for 8-10 minutes until golden, turning the coconut frequently.
• To create the gourmet glaze, melt the chocolate in the microwave in 30-second increments and stir through the grapeseed oil. Add the roughly chopped coconut. Heat to 34-35°C.
• To assemble, Unroll the prepared sponge and spread 3/4 of the white chocolate cream evenly over the surface. Sprinkle with the fresh berries.
• Using baking paper or a tea towel to apply pressure, roll the sponge with the cream keeping it as tight as possible. Place the chocolate roll into the freezer to set for at least 3-4 hours or overnight.
• Remove from the freezer and trim the ends with a serrated knife. Place the frozen roll onto a cooling rack and pour the prepared gourmet glaze over the top. Trim the excess glaze from around the base before the chocolate becomes too firm and place the roll onto a serving plate. Place it in the fridge for at least one hour.
• Remove from the fridge and absorb any condensation from the outside using paper towel. Place the remaining white chocolate cream into a piping bag fitted with an 8mm star piping nozzle and pipe individual drops along the top.
• Pass the freeze-dried raspberries through a sieve to create a powder and dust over the top of the cream. Add the remaining fresh berries and a dash of sieved icing sugar.
• To cut the roulade, use a warm clean knife before cutting each slice.