Chocolate Dessert

Chocolate lamington roulade

Name: Chocolate lamington roulade with jam and cream recipe
Yield: 6
Ingredients: 20g good-quality dark cocoa, sifted, plus extra to dust; 6 eggs, at room temperature; 2/3 cup (150g) caster sugar; 40g plain flour, sifted; 1/3 cup (30g) desiccated coconut, plus extra to serve; 150g mascarpone; 1/2 cup (125ml) thickened cream; 35g pure icing sugar, sifted; 1/2 cup (160g) raspberry jam

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by Phoebe Wood

Dec 15, 2020

Chocolate, coconut, jam and cream – a match made in dessert heaven. You'll need a Swiss roll pan for this recipe.

20g good-quality dark cocoa, sifted, plus extra to dust
6 eggs, at room temperature
2/3 cup (150g) caster sugar
40g plain flour, sifted
1/3 cup (30g) desiccated coconut, plus extra to serve
150g mascarpone
1/2 cup (125ml) thickened cream
35g pure icing sugar, sifted
1/2 cup (160g) raspberry jam

Method

1.

Preheat oven to 160°C. Grease a 26cm x 38cm x 3cm Swiss roll pan and line base and sides with baking paper. Dust a clean tea towel with extra cocoa.
2.

Place eggs and caster sugar in a stand mixer with the whisk attachment and whisk until thick and pale. Fold in flour, coconut and cocoa. Pour into prepared pan and bake for 18-20 minutes until centre springs back when pressed. Invert hot cake onto the tea towel with cocoa. Roll up from short edge to form a roulade (towel will roll up inside). Cool completely.
3.

Place mascarpone, cream and icing sugar in a bowl and whisk to stiff peaks. Carefully unravel roulade and spread jam in a thin layer all over the sponge. Spread cream mixture over the top and re-roll. Place on a serving platter and dust with extra cocoa. Cut into slices and scatter over extra desiccated coconut to serve.