¼ cup instant coffee granules
¼ cup coffee-flavoured liqueur
600ml tub thickened cream
½ cup icing sugar mixture
2 teaspoons vanilla extract
2 x 250g tubs mascarpone
2 x 350g packets lamington fingers (36 in total)
Dark chocolate curls, toasted flaked coconut and sliced fresh strawberries, to serve
Dissolve coffee in 1/3 cup boiling water in a heatproof jug. Stir in liqueur. Cool slightly. Pour into a shallow small dish.
Beat cream, sugar and vanilla in the large bowl of an electric mixer until soft peaks form. Add mascarpone. Gently fold until combined.
One at a time, place half the lamingtons into coffee mixture. Stand for 5 to 10 seconds. Turn. Repeat until soaked. Arrange in a single layer, over the base of a large 21cm x 32cm x 5cm deep serving dish (8-cup capacity).
Spread half the cream mixture over the top of lamingtons. Repeat layering with remaining lamingtons, coffee and cream mixtures. Cover tightly with plastic wrap. Refrigerate overnight.
To serve, top with chocolate curls, coconut flakes and strawberries.
TIP! For a kid-friendly version, omit liqueur and replace coffee granules with drinking chocolate powder, adding an extra ¼ boiling water when dissolving.