Lamingtons can be made with any flavour jelly. My twins were born on Christmas Day, so I used to make them pink and green lamingtons for their birthday every year.
Ingredients
For the blueberry and lemon lamingtons
- 225g unfilled square vanilla sponge
- 85g packet blueberry jelly
- ¾ cup boiling water
- 2 tablespoons butter — softened
- 3 cups icing sugar
- 3 cups desiccated coconut
- 1 tablespoon cream cheese
- ½ cup cream — whipped
- 1 tablespoon lemon curd
- 1 tablespoon icing sugar
- Edible flowers and leaves, to garnish
Method
For the blueberry and lemon lamingtons
- Trim off and discard the brown edges of the sponge. Use a cookie cutter to cut the sponge into 16 circles, arrange on a plate and place in the freezer for 20 minutes.
- Whisk the jelly crystals and boiling water in a large bowl until the jelly crystals have dissolved.
- Stir in the butter and icing sugar and whisk until smooth.
- Place the coconut in a shallow bowl.
- Dip the sponge pieces into the jelly mixture, let the excess drip off, then dip into the coconut until well coated.
- Beat the cream cheese in a medium bowl until smooth.
- Whip the cream in a separate bowl until soft peaks form.
- Beat the whipped cream, lemon curd and icing sugar into the cream cheese.
- Pipe a little of the lemon curd mixture onto each lamington and decorate with edible flowers and leaves.