Chocolate lamington and cherry trifle – Food & Home Magazine
Lamingtons are said to be the creation of Armand Galland, French-born chef to Lord Lamington, Governor of Queensland, Australia, at the end of the 19th century.
Ingredients
- <h3>CHERRY JELLY</h3>
- 500g fresh/frozen cherries, pitted
- 200g white sugar
- 375ml (1½ cups) water
- 2 tbsp Amaretto liqueur (optional)
- juice of ½ lemon
- 4 x 2g gelatine leaves, soaked in cold water for 5 minutes
- <h3>LAMINGTON SPONGE</h3>
- 500ml (2 cups) water
- 250g brown sugar
- 100g good-quality 70% dark chocolate, chopped
- 120ml vegetable oil
- 2 large eggs
- 60g cocoa powder, sifted
- 170g (1 cup) cake flour
- 1 tsp baking powder
- pinch salt
- 1 tsp bicarbonate of soda
- 200g desiccated coconut, to coat
- <h3>CHOCOLATE MOUSSE</h3>
- 250g good-quality 70% dark chocolate, melted and cooled
- 500ml (2 cups) cream + extra, to garnish
- fresh cherries, to garnish
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