Taste_com.au-January-February_2017

weekend

76 taste magazineJanuary/February 2017

layered lamington ice-cream cake

serves 8 |prep 20 mins (+ 4 hours freezing time)|cooking 5 mins

1.5Lraspberryrippleice-cream(seetip)

460g pkt round double sponge cake, unfilled

3tbsraspberryjam

200g dark chocolate, coarsely chopped

185ml (^3 ⁄ 4 cup) thickened cream

35g (^1 ⁄ 2 cup) flaked coconut

1 Spoonice-creamintoalargebowl.Setasidefor15minutes

oruntilsoftenedslightlybutnotmelted.Usealargeserrated

knifetocarefullycuteachcakeinhalfhorizontally.Linethe

plastic container lid from the sponge packaging or a deep,

round 17cm (base measurement) cake pan with plastic wrap,

allowing the edges to overhang.

2 Place1cakelayerinpreparedpan.Topwithone-thirdofthe

ice-cream, pressing down with the back of a spoon to cover cake.

Make indentations in the ice-cream. Dot with one-third of the jam.

Repeatwithtwomorelayersofcake,ice-creamandjam.Topwith

remaining cake. Fold plastic wrap over top. Place cake in the

freezer for 4 hours or until firm.

3 Combine the chocolate and cream in a microwave-safe bowl.

Microwave on Medium, in 1 minute bursts, stirring, until smooth.

Setasidefor15minutesoruntilcooledslightly.

4 Carefullyremovethecakefromthepanandplaceonaserving

plate.Spoonoverganache,allowingittodripdown the sides.

Sprinkle with the coconut. Serve immediately.

top tip!

If you can’t find raspberry ripple ice-cream, mash up some fresh

raspberries and stir through softened vanilla ice-cream instead.

mini fairy floss pavlovas

makes 8 |prep 20 mins

250ml(1cup)thickened cream

150g mascarpone

2tbsicingsugar

2 drops rosewater

8store-boughtminipavlovas

150g Turkish delight,

chopped

1 pomegranate, seeds removed

(orseedssoldinpacketsat

the chilled fruit and vegie

section at the supermarket)

55g (^1 ⁄ 3 cup) pistachios,

coarsely chopped

Pink fairy floss, to serve

1 Use electric beaters to beat cream, mascarpone and icing sugar

untilsoftpeaksform.Addrosewaterandbeatquicklytocombine.

2 Place pavlovas on a serving platter. Divide the rosewater cream

mixture among the pavlovas. Arrange Turkish delight, pomegranate

seeds and pistachio over the cream. Top with the fairy floss.

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