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Author Notes: When I first heard of Lamingtons, delicious sponge bites, dipped in chocolate and rolled in dessicated coconut and icons of Australian cuisine, I thought two things - a small English village or cousins to the kangaroos. Thankfully neither of my dead-end choices were right. This recipe was born out of the impatience of kids, a new chocolate fondue set and cake, which didn't even make it to being trimmed of its crusts. It is definitely a great 'something-for-everyone-dessert.
The fruit should vary according to the season....so a few summers ago we enjoyed strawberries and cherries. - Kitchen Butterfly
Makes enough to go around
Lamington a la Fondue
- Sponge cake, about an inch+ in height, crusts shaved off and cut into 1X1 inch squares
- 1 - 2 portions of chocolate sauce in a fondue pan
- 1 - 2 ripe bananas, peeled and cut into rings
- 1 - 2 cups of fresh pineapple chunks
- Other pieces of fruit, your preference
- 1 - 2 cups of dessicated coconut
- 1 cup of crushed nuts - pistachios, hazelnuts etc
- Optional - liquid food colouring
- If you want to create some fun, add a couple of drops of food colouring to some of the dessicated coconut to colour it and mix with your hands. Leave it out overnight on a flat plate to 'dry' - you can put it in the oven (not turned on)
- To serve the fondue, put the sponge cake pieces in a bowl, and the other fruit in separate bowls. Set the coconut in bowls as well and then put the warm chocolate into top half of the fondue and light a candle/or turn on the heat source to keep the fondue warm
- Dip a piece of cake or fruit or marshmallow into the chocolate and then into the coconut or nuts, then into your mouth....to eat
- 150g mascarpone cheese
- 3 tablespoons icing sugar, or adjust to taste
- 200g milk/plain/mixed chocolate chips
- 1 - 2 teaspoons vanilla extract
- 1 tablespoon of salted butter
- Enough milk to thin mixture
- Optional: 1 - 2 teaspoons of microplaned orange zest
- Optional: pinch of cinnamon/cardamom powder, to taste
- In a pan, warm the mascarpone cheese on low - medium heat, whisking to loosen. Add the icing sugar and the chocolate chips and whisk till melted and the colour transforms from matte to gloss.
- Once melted, add the vanilla extract and butter then start adding the milk, whisking till you get a slightly thickened pouring consistency. Add the cinnamon/cardamom powder if you like. Keep warm in the fondue pot
- This recipe was entered in the contest for Your Best Fondue