• Ingredients: 17

Lamington bars with one 9-ounce jar of raspberry jam, unsweetened shredded coconut.

Ingredients

Chocolate Ganache

Finish

  • One 9-ounce jar of raspberry jam
  • 1/2 lb. unsweetened shredded coconut

Candy cane brittle:

  • Special equipment: Eight 4-ounce ramekins

Ice cream filling:

Frosting:

  • 1 1/2 cups chilled heavy cream
  • 1/3 cup confectioners sugar
  • 1 tsp. pure vanilla extract

Garnish:

  • Special equipment: A 9-inch springform pan; a small offset metal spatula

Directions

  1. Step 1 In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs and sugar on high speed until light and foamy, about 5 minutes.

    For this step you will need

  2. Step 2 Remove the egg mixture from the mixer. With a silicone spatula, fold in the flour mixture. Add the milk, and then the butter mixture, just until combined.

    For this step you will need

Chocolate Ganache

  1. Step 3 Place the chocolate in a heatproof bowl. Heat the cream over a medium heat, just until boiling. Pour the hot cream over the chocolate, stirring until melted and smooth.

    For this step you will need

Finish

  1. Step 4 Line a half-sheet pan with parchment paper. Cut the sponge in half, down the middle. Spread the raspberry jam evenly over one half and place the other half on top.

    For this step you will need

  2. Step 5 Using a fork, dip each cube into the chocolate ganache, and then roll each one in a bowl of the coconut, coating the entire cube.

    For this step you will need

  3. Step 6 Place the coated cube on the parchment-lined half-sheet pan. Repeat this process and chill the pan full of cubes, uncovered, in the refrigerator for a few minutes to set.

Nutrition information

Calories 501 Carbohydrates 59 g (20%)
Fat 28 g (43%) Protein 6 g (13%)
Saturated Fat 20 g (98%) Sodium 98 mg (4%)
Polyunsaturated Fat 1 g Fiber 4 g (15%)
Monounsaturated Fat 5 g Cholesterol 92 mg (31%)