Even though I'm half Malaysian, and half Swiss, I'm still pretty darn Australian.
I spent my first birthday in the Flinders Ranges. I've driven up to Darwin, Cairns and all different parts of Australia with my parents in a 4WD. I enjoy a nice cold beer. I like pavalova and a good old sausage sizzle. I wear thongs... but I don't do Vegemite. In fact, I'd rather lick the road than eat Vegemite.
This recipe caught my eye in the latest issue of Delicious magazine. It wasn't until the day before Australia Day that I realised I should do an post about something Australian. I didn't really have time to do the version that was in the magazine, as I was busy making a birthday cake for Hamsley; so I did a cheat's version of it. By cheating, I bought King Island decadent chocolate mousse, instead of making the already 'quick chocolate mousse'.
The mint makes the whole thing very refreshing. I made one especially without mint for Dad, as he is not a fan of mint; and he gobbled the whole thing up, no complaints.And with chocolate (mousse), upon chocolate (lamington)... what's there not to like about this? Thanks to Coles having a 'buy one, get one free' when buying lamingtons, I think I'll be enjoying this a few times!
Georgina Kaveney2 tablespoons icing sugar, sifted
Get your hands on:
Get your hands on:
1/4 cup mint leaves, finely chopped
2 x 120g punnets raspberries
6 lamington fingers, cut into 2cm cubes
Toasted flaked almonds to, serve
Serve it with: Quick Chocolate Mousse:1 cup (250g) mascarpone cheese
1/2 cup (125ml) thickened cream
1/4 cup (25g) good quality cocoa-powder, sifted
1/4 cup (35g) icing sugar, sifted
1 tablespoon Cointreau (optional)
1. For the mousse, stir all the ingredients in a bowl with a pinch of salt until smooth.
2. Gently crush sugar, mint and berries with a fork. Divide the lamington pieces among 4 glasses, then top with berry mixture, mousse and almonds.