Frozen lamingtons with raspberries

Australia's afternoon-tea favourite is reborn as a chocolate yoghurt ice cream, dipped in liqueur, rolled in coconut and served with fresh raspberries.

delicious.

Photography by Mark Roper

• Ingredients

• 150g caster sugar
• 750g low-fat Greek yoghurt
• 2 tbs cocoa powder, sifted
• 2 1/4 cups (200g) desiccated coconut
• 1 tbs shredded coconut

Berry sauce

• 125g punnet raspberries
• 2 tbs icing sugar
• 1 tbs Cointreau, plus extra to dip

• Method

1. Step 1
   Place sugar and 150ml water in a small pan over medium-high heat. Bring to the boil, then cook, stirring, for 2-3 minutes until sugar has dissolved. Remove pan from heat and allow sugar syrup to cool.
2. Step 2
   Whisk the yoghurt, cocoa powder and cooled sugar syrup together, then churn in an ice cream machine according to manufacturer’s instructions. (Alternatively, pour mixture into a shallow container and freeze for 2 hours or until frozen at edges. Beat with electric beaters, then return to the freezer. Repeat 2-3 times.) Transfer ice cream to a 16cm square container and freeze for 2-3 hours until firm.
3. Step 3
   Meanwhile, for the berry sauce, whiz 100g berries with the icing sugar in a blender until smooth. Pass through a sieve into a jug, pressing down on the solids to extract all the liquid. Stir in liqueur and set aside.
4. Step 4
   Use a sharp knife dipped in hot water to cut the ice cream into 6 equal squares. Dip each square in a little liqueur and coat in desiccated coconut on all sides. Top lamingtons with a little shredded coconut and serve with remaining berries and berry sauce. Frozen lamingtons will keep covered in the freezer for up to 4 days.
   delicious. - February 2011 , Page 124
   Recipe by Jill Dupleix