Banana Lamington Wreath
Try this new take on everyone’s favourite cake.
- 1/2 cup caster sugar
- 1 tsp vanilla bean paste
- 300ml thickened cream
- 250g mascarpone
- 4 bananas, peeled, sliced
- 28-30 lamington fingers (see tip)
- 150g dark chocolate, chopped
Combine sugar, vanilla and 200ml thickened cream into a well-chilled bowl (see tip). Whip to soft peaks. Add the mascarpone. Use a balloon whisk to until combined (don’t over whisk as mascarpone can split easily).
Spread 1 tablespoon cream mixture onto the flat side of 1 lamington, top with sliced banana and another spoonful cream mixture. Sandwich together with another lamington. Place lamington on its side on a 36cm round plate or board. Repeat assembling the wreath with remaining cream mixture, bananas and lamington fingers.
Place the chocolate and remaining 100ml cream into a microwave-safe jug. Microwave, uncovered in 1 minute bursts on High/100%, stirring every minute with a metal spoon until smooth. Just before serving, drizzle the wreath with some of the chocolate sauce and serve with the remaining.
There are 18 lamington fingers in a 350g packet, available from the supermarket.
On a hot summer’s day it’s a good idea to chill bowl and blades from hand mixer in the freezer before whipping cream. Always under whip, then use a balloon whisk to complete until desired consistency is reached.