You’ll have to excuse the not so great photography for this one. I was in a rush taking photos and preparing for the breast cancer party. I had this recipe in my recipe folder for sometime and finally got to make them.

They were just delightful! So light and simple to make, they were a huge hit. One of my guests said “I’m in love with your lamingtons!!” which is always a good sign. Some people said they were delicious although they would have liked some jam and cream with them.

A better picture and the recipe can be found on Taste.com.au

Pink Lamington Mountains
Taste Website

85g packet raspberry jelly crystals
2 x 22cm-24cm round unfilled sponge cakes
1 cup (90g desciccated coconut)

1. Stir crystals with 1 cup (250ml) boiling water in a large heatfproof jug with a metal spoon to dissolve. Stir in 200ml cold water, pour mixture into a shallow dish and chill for 1 hour until jelly starts to set.

2. Meanwhile, cut each sponge cake into 8 wedges, then remove the brown crust.

3. Put coconut in a shallow dish. Dip each sponge wedge into the jelly mixture, then roll in the coconut to coat.

Makes 16

Voila! Bon Appétit!