Lamington a la Fondue

By • February 11, 2011 • 6 Comments



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
  • Marshmallows
  • Other pieces of fruit, your preference
  • 1 - 2 cups of dessicated coconut
  • 1 cup of crushed nuts - pistachios, hazelnuts etc
  • Optional - liquid food colouring
  1. 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)
  2. 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
  3. 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

Chocolate fondue

  • 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
  1. 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.
  2. 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
Jump to Comments (6)

Tags: spreads

Comments (6) Questions (0)

Default-small
Default-small
Default-small

over 3 years ago daisypom

Hi, What is icing sugar? Is it granulated or powdered sugar? Im from the US. The recipe looks delicious.Thank you, Susan

Dsc_0675-x2a

over 3 years ago Sagegreen

Lovely presentation! If you are going to be anywhere near western Mass. when you visit the states, please let me know!!

Ozoz_profile

over 3 years ago Kitchen Butterfly

Thanks SG.....I'll be heading to Houston :-), assuming I get all my visas etc in good time. I'm so looking forward to it though

Ozoz_profile

over 3 years ago Kitchen Butterfly

Thank you KateAlice, as an honorary Aussie (+ my name is also Oz), I am glad to hear that you approve of this Lamington presentation and also that we're soulmates on the 'macaron' issue. Please let your family know..........

Imgp2899_2

over 3 years ago KateAlice.

What a fantastic idea for an Aussie classic! And a lovely way to make the lamington experience feel all the more special and decadent.

Imgp2899_2

over 3 years ago KateAlice.

~I just read that your 'pet peeve' is people pronouncing 'macaroooon' instead of 'macaron', and I am exactly the same; my family think I'm a little mad! I'll be glad to inform them I'm not the only one:)