Kirsten Tibballs’ Raspberry Jam Lamingtons

Cooking Directions

• To make chocolate sponge, pre-heat the oven to 190°C.
• Place the eggs and sugar in a bowl over a warm water bath and heat to body temperature while whisking. Once the eggs and sugar reach body temperature, place them on a stand mixer and whisk until light and creamy.
• Sieve the plain flour and cocoa powder together onto a sheet of baking paper. Slowly add the sieved dry ingredients to the whipped eggs and sugar and gently fold through.
• Place into an approx. 180mm x 180mm square cake mould.
• Bake at 170°C for 15-18 minutes. The sponge is ready when you press lightly on the top and it bounces back.
• Once the sponge is cool, un-mould it and place it in the freezer.
• To make the raspberry jam, place the raspberries, sugar and glucose into a saucepan and bring to a boil while stirring. Continue to heat until it reaches 103ᵒC or you achieve a soft jam consistency.
• Remove the jam from the saucepan and place in a bowl and cover with plastic wrap touching the surface. Check the consistency of the jam by placing a small amount on a chilled plate, this will give you an idea of what the consistency will be like once set.
• To make the Chocolate-Soaking sauce, in a saucepan, boil the cream and vanilla.
• Pour the boiling mixture over the chocolate placed in a bowl and whisk until the chocolate has melted.
• Allow to cool slightly before dipping.
• Then, place the desiccated coconut into a bowl or onto a tray or plate for assembly.
• To assemble, remove the sponge from the freezer and trim the top with a serrated edged knife.
• While still frozen, divide the sponge into 9 equal portions by cutting it with a serrated edged knife.
• With the handle of a teaspoon, create a hole in the centre of each sponge cube ensuring it does not go right through to the base.
• Either with a spoon or a piping bag, place the prepared raspberry jam into the premade hole, filling it to the top. (You can use store-bought jam if you are short on time.)
• Dip each filled sponge individually into the prepared chocolate-soaking sauce by hand.
• Place immediately into the coconut coating and cover each side with coconut to finish your lamingtons.
• These lamingtons are best stored at room temperature in an airtight container for up to two days.
• Note: It is best to use the chocolate-soaking sauce just as it starts to cool, otherwise it will become too firm to dip the sponge.