Preparation time is 20minutes
Total time is 20minutes
Serve is for 12 people
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Difficulty level: 2 out of 4
5 Ingredients
Number of servings
12
- 1/2 cup shredded coconut
- 220grams chocolate hard set topping (to drizzle)
- 500grams raspberry jam
- 1L vanilla bean ice-cream, softened
- 36 lamington fingers
Nutrition per serving
2330kJ / 557Cal
2330 Kilojoules or 557 Calories
27% of daily energy intake*
Protein
6.0grams
Fat
25.4grams
Carbs
74.3grams
Sugars
62.5grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Line a 20cm springform cake pan with baking paper. Using the back of a dessert spoon, spread a 2cm layer of ice-cream on the bottom of the cake pan. Freeze for 30 minutes.
Step 2 of 3
Remove from the freezer and arrange lamington fingers in a circular pattern, filling the gaps with broken lamingtons. Spread a layer of jam on top, allowing it to settle between and join the lamington fingers, followed by another layer of ice-cream. Freeze for a further 30 minutes.
Step 3 of 3
Spread a second layer of jam and finish with a layer of lamington fingers, joined together with more jam. Finish with a final layer of ice-cream. Freeze for 30 minutes or until you’re ready to serve. Pour hard set topping over the top of the cake, allowing some to run down the sides. Finish decorating with remaining lamington fingers and shredded coconut.
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