Ingredients
Method
- 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.
- 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.
- 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.
- Cover with cling wrap and chill for 4 hours or overnight to set. Just before serving top with cocoa dusting / chocolate shavings.
Community Creations
Have you cooked this recipe? We’d love to see! Submit your picture so we can share it with our community of food lovers.
