Preparation Time: 30 minutes
Chilling Time: 4 hours
3 eggs, separated
¼ cup caster sugar
½ teaspoon vanilla extract
250g good quality mascarpone
3/4 cup strong black coffee
2 tablespoons coffee flavoured liqueur, optional
1 packet (270g) Green’s Triple Choc Lamingtons, each cut into three slices
Cocoa powder, to serve
1. Beat yolks and sugar with an electric beater/ mixer on medium speed for 5 minutes or until almost white, creamy and thick. Add the vanilla and mascarpone and beat until just combined and smooth.
2. In a clean bowl, beat egg whites on medium-high speed until stiff peaks form. Spoon ¼ of the egg whites into the cream mixture and stir to loosen the mix. Fold in remaining eggs whites until combined.
3. Spoon half of the cream mixture into the base of a 22cm x 15cm serving dish. Mix coffee and liqueur in a shallow bowl. Dip the Green’s Triple Choc Lamington slices, turning to ensure they absorb the liquid and place on top of cream in a single layer to line the dish. Reserve any remaining lamington slices. Spoon over remaining cream and then crumble reserved dipped lamington slices over the top.
4. Cover with cling wrap and chill for 4 hours or overnight to set. Just before serving top with cocoa dusting / chocolate shavings.
Please note: this recipe includes the use of raw eggs. As a precaution, it is not recommended for very young children, pregnant women, elderly persons, or those with health concerns.
If using a different size dish, don’t be concerned if you use all the Green’s Triple Choc Lamingtons on the base and have no reserved for crumbling on top, it will still be delicious!
This can be made in individual dishes if desired. For ease of assembly, halve slices into smaller rectangles.
Coffee flavour liqueurs include brands such as Tia Maria or Kahlua.