This is another good variation on the famous Australian chocolate lamington I made these to celebrate St. Patrick’s Day.
Ingredients
Vanilla sponge
Lime jelly
Desiccated coconut
Lemon curd
Whipped cream
Method
Cut sponge in rectangular shapes and dip in the lukewarm jelly. Place on a wire rack allowing excessive jelly to drip off. Cover in desiccated coconut and put in a covered container. Allow cooling in the fridge before filling.
Note: Jam and cream lamingtons are best if you cut the sponge in half after cooling. Spread some jam before cutting into slices and coating in jelly and coconut. Take the lid carefully off and fill with cream.
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