Watermelon Lamingtons
Serves 8-16 people
A fresh take on the classic lamington, using Barker's Professional Watermelon Puree for a clean, juicy watermelon flavour and vibrant colour. Light, refreshing, and perfect for adding a summery twist to a traditional favourite.
By Barker's
Ingredients
Lamingtons
- 2 x 750 g Trifle sponge sheets (baked)
- 450 g Barker's Professional Watermelon Fruit Puree
- 100 g Watermelon piping jelly
- 200 g Long thread coconut
Piping Jelly
- 125 ml Hot water
- 8 g Gelatine powder
- 375 g Barker's Professional Watermelon Fruit Puree
Method
Lamingtons
- Using two trifle sponge sheets approximately 30cm x 20cm, pipe 100 grams of the Watermelon piping jelly on top of one of the sponge sheets and spread out evenly with a pallet knife. Place the second sheet on top.
- Put in the freeze for 45 minutes to an hour, remove and trim the edges of your sponge.
- Cut into 8 large lamingtons or 16 smaller lamingtons.
- Using a fork, dip each lamington into the Barkers Professional Watermelon puree and make sure the sponge is completely covered.
- Then gently roll in the coconut and place in the chiller until ready to use.
- When you're ready to use the lamingtons, slice diagonally and pipe whipped fresh cream into each lamington.
- Decorate with 3 or 4 dots of the watermelon piping jelly.
Piping Jelly
- Add your powdered gelatine to the hot water, stir to dissolve.
- Add the gelatine mixture to the Barkers Professional watermelon puree, gently stirring or whisking them together.
- Place in the fridge/chiller for an hour and the puree should have thickened to a piping consistency.
This Recipe Uses
Watermelon Fruit Puree 1L
$17.49
1 litre
