This 'recipe' is more of a suggestion than a recipe but if you go all out and make the lamington fingers yourself, then...we will be in awe basically. (They would be painful to make but wow!)
I saw this idea on Pinterest and so was on to it in flash for Instagram...which of course is not the best reason to make something, but it turned out so well, and it was pretty delicious the next day. I think it needs a day or two in the fridge to improve the texture of the bought cakes.
Historically (and hysterically) I create desserts at Christmas time that are beautiful and delicious, but also just a tad tricky for the inexperienced baker, maker, cook, so this is a departure into where my busy life has led me lately and hopefully you will love this option as much as I did. I checked the non homemade cake guilt at the door of the supermarket and ended up loving this a lot.
We do lamingtons on this site, here is the list:
(G)Lamingtons with Jam and Cream
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Need
- 2 Packs purchased lamington fingers
- 600 Milliliters cream BUY
- 40 Grams Ten Times sugar (icing sugar) or obviously purchased on this occasion! Recipe
- generous dash vanilla bean paste BUY
- 1 Batch Raspberry Coulis pre-made and completely cold Recipe
- fresh berries of choice to garnis
Do
- 1
Make sure you have either a large round platter or plate ready. Set up the lamington fingers in a circle, you may use less or more based on the size of your plate.
- 2
Whip the cream with icing sugar and vanilla 20-40 sec/Butterfly/speed 4 or until holding peaks. Scrape into a piping bag.
- 3
Glue the lamington fingers together with the cream, making sure you can see the cream above the cakes as you push them together, you will need to keep cementing with cream based on the wreath proportions. You may need to remove cakes, or add them according to how it is looking. Push them around to get the circle complete.
- 4
Using berries, mint leaves etc, garnish the wreath until you are happy with the look, I usually say more is more, but in this instance I think less is more.
- 5
Drizzle with the coulis. Keep in the fridge until service. As I suggested, a day or two is preferred as the cakes soak in some of the cream and coulis and taste a lot better,
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
