Passionfruit & Milk Chocolate Lamingtons

1.	PASSIONFRUIT & CHAMOMILE JAM
2.	Steep the chamomile teabags in 4 tablespoons hot water for 5 minutes.
3.	Remove the teabags and put the infusion in a saucepan with the passionfruit pulp, caster sugar, lemon juice and a pinch of salt.
4.	Bring to a gentle boil, stirring often.
5.	Reduce to a steady simmer until thick, approximately 20 minutes.
6.	Add the vanilla extract during the final 2 minutes.
7.	To test if it’s ready, put a spoonful on a chilled plate – if it wrinkles then it’s finished.
8.	Cool completely.
9.	MILK CHOCOLATE COATING
10.	Gently melt the chocolate and butter together.
11.	Add cocoa and stir until smooth.
12.	Stir in the icing sugar and milk.
13.	Set aside.
14.	TO ASSEMBLE
15.	Carefully slice the sponge in half horizontally.
16.	Spread a generous layer of passionfruit jam on one half (save a little jam for serving), then sandwich with the other sponge.
17.	Cut into 16 even squares.
18.	Put the coconut into a bowl.
19.	Dip each lamington into the chocolate mixture, then roll in desiccated coconut.
20.	Place on a wire rack and allow to set for 1 hour.
21.	ORANGE CREAM
22.	In a chilled bowl, whip the cream, icing sugar and vanilla to soft peaks.
23.	Fold through the orange zest. Chill.
24.	TO SERVE
25.	Dollop orange cream on top and finish with a spoon of passionfruit jam.

Tags: Issue 234

	PASSIONFRUIT & CHAMOMILE JAM
	2 chamomile teabags
	1 cup passionfruit pulp
	¾ cup caster sugar
	1½ tablespoons lemon juice
	1 teaspoon vanilla extract
	MILK CHOCOLATE COATING
	150g milk chocolate (I used Whittaker’s)
	2 tablespoons butter
	2 tablespoons cocoa powder, sifted
	¼ cup icing sugar, sifted
	¼ cup milk
	TO ASSEMBLE
	20cm x 20cm sponge cake, bought or home-made
	1½ cups desiccated coconut
	ORANGE CREAM
	1 cup cream, cold
	2 teaspoons icing sugar
	½ teaspoon vanilla extract
	2 teaspoons finely grated orange zest