This contemporary version of lamingtons, dipped in raspberry jelly, coated with coconut and topped with whipped cream is an absolute treat.  Light, delectable and familiar. This recipe will give you around 9 lamingtons cut into 6.5cm squares.

 

INGREDIENTS
Purchased sponge cake, cut into squares.
250ml (1 cup) gelatine cream
350g frozen raspberries, thawed
90g (9 tbsp) castor sugar
4 tbsp cold water
4 tsp powdered gelatine        
100g (1 + 1/4 cups) desiccated coconut
 

 

METHOD
Into a food processor fitted with a plastic blade place raspberries. With castor sugar and process till mushy.  A plastic blade will prevent the seeds from splitting and causing bitterness.

 

Pour mixture through a sieve and, pressing down on mixture with the back of a soup ladle, extract juice.  Discard seeds.  You should end up with 250ml (1 cup) seedless raspberry puree.

 

In a small bowl place water and sprinkle gelatine over water.  Leave to soak for 5 minutes or till the gelatine absorbs the water.  Place bowl over a small pot of simmering water and stir till gelatine becomes a clear mixture.

 

Add gelatine to raspberry puree and leave to sit for 5 minutes. (If you wish you can make the jelly a day ahead and when you are ready to use place bowl of jelly in microwave on medium heat for 1 minute or till jelly is liquid again, then let rest for 10 minutes and proceed with recipe as follows.)

 

Tip coconut onto a large plate.  Dip top, bottom and edges of sponge squares in raspberry jelly and roll in the coconut to thoroughly coat on all sides.  Leave sitting on a cake rack for at least 1 hour, or till jelly has set. Proceed with adding gelatine cream on top or alternatively freeze without cream until required.