Happy Australia Day to my fellow Australians, and everyone else around the globe!
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.

I do love the humble lamington; sponge cake, smothered in chocolate, then rolled in coconut. If you are lucky you can get some that are wedged together with jam.
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'.

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!

Lamington Trifle
2 tablespoons icing sugar, sifted
1/4 cup mint leaves, finely chopped
2 x 120g punnets raspberries
6 lamington fingers, cut into 2cm cubes
Toasted flaked almonds to, serve


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.


Serves 4.

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