Kirsten Tibballs' Lamington Roll
Discover the epitome of dessert perfection with Kirsten Tibballs' Lamington Roll, a delightful cake crafted using Bulla thickened cream.
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Cooking tools:
- Stand mixer
- Piping bag
- Star piping nozzle
- Instant-read thermometer
- Kitchen scale
- Fine-mesh sieve
- Cooling rack
- Silicone baking mat
- Baking sheet
- Parchment paper
- Kitchen towel
- Plastic wrap
- Oven
- Stove
- Saucepan
- Pot
- Mixing bowl
- Whisk
- Spatula
- Microwave
- Refrigerator
- Freezer
- Bread knife
- Chef's knife
- Paper towel
- Plate
- Measuring cup
Ingredients
- 180g eggs (or 3 eggs)
- 90g caster sugar
- 55g plain flour
- 30g Dutch-cocoa powder 22-24
- %caster sugar, for sprinkling
- 150g good-quality white chocolate
- 215mL Bulla Thickened Cream (A)
- 315mL Bulla Thickened Cream (B)
- 100g shredded coconut
- 1050g good-quality dark chocolate
- 400g grapeseed oil
- 100g toasted coconut, roughly chopped (recipe above)
- 15g freeze-dried raspberries
- 1 punnet fresh raspberries
- 1 punnet fresh blueberries
- icing sugar, for dusting
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