Ingredients
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
Method
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Dissolve coffee in 1/3 cup boiling water in a heatproof jug. Stir in liqueur. Cool slightly. Pour into a shallow small dish.
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Beat cream, sugar and vanilla in the large bowl of an electric mixer until soft peaks form. Add mascarpone. Gently fold until combined.
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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).
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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.
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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.
