Lamington Tiramisu

Method:
1) 1 For the cakes: Preheat the oven to 180°C (160° fan) | 350F | gas 4. Grease and line a deep 20 cm | 8" x 30 cm | 12" baking tin with greaseproof paper.

2) Beat together the margarine, sugar, and orange zest in a mixing bowl until light and fluffy. Gradually beat in the eggs until incorporated.

3) Sift in half the flour, stirring in half the milk at the same time. Repeat with the remaining flour and milk until combined. Spoon the batter into the prepared tin and smooth its top.

4) Bake for about 30 minutes until risen and dry to the touch; a toothpick should come out clean from its centre. Cool in the tin for 10 minutes and then remove to a wire rack to cool completely.

5) For the icing: Sift the icing sugar and cocoa powder into a large mixing bowl. Beat in the butter and water until smooth.

6) For the coating: Cut the cake into 12 rectangular pieces. Place the coconut in a shallow dish.

7) Using a fork, dip one cake at a time into the icing, turning to coat. Shake off the excess icing before tossing in the coconut to coat. Place on a wire rack. Repeat with the remaining cakes.

8) To assemble: Combine the prepared espresso, 1 tbsp caster sugar, and the coffee liqueur in a shallow bowl. Whisk well until the sugar and espresso powder have dissolved. Set aside to cool.

9) Dip eight of the lamingtons into the coffee mixture, turning to soak. Divide between the bases of four individual serving glasses.

10) Beat the egg yolks with the Marsala and 120 g caster sugar in a large, heatproof mixing bowl set over a half-filled saucepan of simmering water until pale and thick, about 6-8 minutes.

11) Remove the bowl from the heat and beat in the mascarpone until thoroughly incorporated.

12) Whip the cream in a separate mixing bowl until softly peaked, and then fold into the mascarpone mixture in three additions. Spoon the mascarpone mixture on top of the lamingtons in the glasses.

13) Cover and chill for 2 hours. After chilling, position the remaining four lamingtons on top before serving.

For more food and recipe inspirations this Christmas, visit stockland.com.au/christmas

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Ingredients

• 225 g | 1 cup margarine, softened
• 225 g | 1 cup caster sugar
• 1 unwaxed orange, zest only, finely grated
• 3 large eggs, beaten
• 200 g | 1 1/2 cups self-raising flour
• 110 ml whole milk
• 350 g | 3 cups icing sugar
• 30 g | 1/4 cup cocoa powder
• 1 tbsp unsalted butter
• 110 ml boiling water

• 175 g | 2 cups desiccated coconut, or shredded coconut if available
• 500 ml boiling water, mixed with the espresso powder
• 3 tbsp instant espresso powder
• 120 g | 1/2 cup caster sugar, plus 1 tbsp extra
• 3 tbsp coffee liqueur
• 4 large egg yolks
• 100 ml Marsala
• 600 g | 2 1/2 cups mascarpone
• 300 ml double cream, chilled

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