Lamington Tiramisu for Australia Day
Lamington – “Those bloody poofy woolly biscuits”.
That’s how the Governor of Queensland from 1896 to 1901, Charles Cochrane-Baillie, 2nd Baron Lamington, described this iconic Australian dessert. Don’t blame him, he probably would have wanted something more manly and macho like a chunky beef pie to be named after him, and not to be associated with a sissy delicate sweet dessert made out of leftover vanilla sponge cake, dipped in chocolate then lightly dusted with dessicated coconut. I’ve also learned from the wikipedia,
Lamington is first served in Toowoomba when Lord Lamington took his entourage to Harlaxton House to escape the steamy heat of Brisbane, and the chef had to prepare something in such short notice with some leftover sponge cakes, dipped them in chocolate then set in coconut.
Okay the story is probably not that interesting, I rather more intrigued to find that the town Toowoomba is mentioned, it is also the first city I lived in when I arrived in Australia back in 1996. Now the lamingtons are just a little bit more meaningful to me whenever I have them, a perfect lame excuse for me to have a couple more this Australia Day just passed. (HA!)
I thought the lamington would be good enough on its own this Australia Day until I saw the Lamington Tiramisu on Ellie’s blog and it looks scrumptious! Since Tiramisu is The Pom’s favourite, and I have bought two packets of lamingtons for this special occasion, hence perfect excuse for me to make these Lamington Tiramisu for Australia Day’s BBQ lunch at Big D’s, it went down exceptionally well with the guests to beat this summer heat.
I prefer my cooking fast and simple when I am on a time-budget. This easy-quick-whisk recipe will have this delicious dessert ready in no time. The most expensive ingredient for making tiramisu is possibly the mascarpone cheese, but you HAVE to have it. It is a MUST, full stop! What’s wrong with you people trying to cut corners by substituting the mascarpone cheese by using butter and whipped cream? It is absolutely disgusting!
I like my tiramisu light and airy with the Lamington sponge cakes soaking up all the coffee and most importantly, a nice boozy kick. Instead of adding the eggs directly into the mascarpone, I advice you to put some little extra effort to whip the thickened cream (double cream) then whisk the egg white separately until soft peak then fold it in does make a big difference to the end result. Also make sure the lamingtons are nicely soaked up all the coffee, but not too soggy. If you prefer your tiramisu a little more boozy like me, add a few extra tablespoon of whatever alcohol you are using into the mascarpone mixture, and also drizzle over the sponge cakes while assembling it in the serving glass. Best to leave the tiramisu overnight in the fridge with cling wrap and it will taste even more divine the next day.
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Lamington Tiramisu (serves 6-8)
Ingredients
2 packets Lamington fingers (about 16 fingers)
1 cup strong espresso coffee
1/4 cup of Amaretto
2 eggs (separated)
3 tbsp caster sugar
250gram mascarpone cheese
250ml thickened cream, whipped
Method
1. Combine the coffee and Amaretto in a bowl.
2. Add egg yolk and sugar in a bowl and whisk until thick and pale. Add mascarpone and beat until just combined. Add 3 tablespoon of Amaretto and mix well.
3. Fold in the whipped cream into the mixture. Beat egg white until soft peak, gently fold it into the cream, trying not to lose the volume.
4. Cut lamington to the size that just cover the base of the serving glass, dip half of the lamington fingers, one at a time, into the coffee mixture. Drain off and arrange the lamington in the base of the service glasses.
5. Spoon Mascarpone mixture over the top untile the lamington is fully covered.
6. Repeat step 4 - 5 until the serving glasses are filled to the top.
7. Wrap serving glasses with cling wrap and refrigerate for at least 4 hours, or until ready to serve.
A Table For Two (ATFT) is Billy Law's food blog that features best eats in Sydney and around the world with drool-worthy food photography to salivate your appetite. I also throw in a smidgen of my food and travel photography for good measure. Billy Law also happened to be a contestant on MasterChef Australia 2011. 
omg billy, this looks so good and easy to make too. Thanks for posting the recipe, I’d definitely give this a go. I saw it on Ellie’s blog too, both of you did a great job in re-inventing a classic.
Quick but classy! I like!
.-= Helen (grabyourfork)´s last blog ..New Best Australian Food Blog Award and Golden Century, Haymarket =-.
oh gawd! I want the tiramisu, and i want it now!
.-= ladyironchef´s last blog ..Craving for ice cream =-.
I love your blog and the dish is too die for. Thank you for sharing!
Ooh! This is wicked! Love the idea of turning it into a tiramisu. So you lived in Toowoomba when you first arrived here? Interesting…
.-= Peter G @ Souvlaki For The Soul´s last blog ..Fresco De Piña y Arroz-Chilled Pineapple and Rice drink =-.
more booze more! thats it! keep it coming! hehe noice
.-= chocolatesuze´s last blog ..tea-shirts [4] =-.
Loving your tiramisu!! Your post deserves a comment from Brisbane. lol!! I must try whipping the cream next time.
.-= Ellie´s last blog ..‘Aussie’ Tiramisu with Lamington and Anzac Biscuits =-.
So Aussie is this dessert, combining Lamington and Tiramisu !
I have to make one for the next year’s Australia Day and make the day remarkable.
.-= Christine@Christine’s Recipes´s last blog ..Mango & Tapioca Pearls Dessert (Happy Australia Day) =-.
OH MY GOD *drools*
Billy, lamingtons go best when totall soaked in alchol, maybe brandy or khalur?
What dish will be named after you? We will all have to give that some thought!
You gotta love a good lamington, and here you’ve teamed it up with one of my favourite desserts. Looks divine.
BTW I lived in Toowoomba as well, for 2 years of my chefs apprentiship back in ’91/’92.
.-= john@heneedsfood´s last blog ..Homemade pizza =-.
Yet another version of the same thing… nothing original here.
I object! Mine didn’t have Australian Flag on it! LOL!
This is a great desert. Tiramisu is one of my all time favourites but this – well – is something else
Oh, and of course, Amaretto has to be one of the best drinks of all time. I’m pleased I’ve learnt of the Toowoomba connection – it will come in useful when I visit later in the year 
.-= Peter´s last blog ..Just popping out back… =-.
So innovative! Why didn’t I think of that?!
.-= Gummi Baby´s last blog ..LA MINT RESTAURANT & BAR – East Sydney: Launch of Food Bloggers Award by Australian Food Media Awards =-.
Nice combo! How can you not love a lamington and a tiramisu together?
Daayuummm so close yet so far
haha these look great man! Photos and presentation as awesome as always!
This looks like a nice variant on the classic dessert.
I don’t think that mascapone is all that expensive. It can be found alsmost anywhere so there’s really no excuse not to use it in my books. A little, especially when you’re cutting it with cream and egg whites, goes a long way.
I’ll have to whip out my new found lamington knowledge the next time I whip out a lamington
.-= Iron Chef Shellie´s last blog ..Celebrate Australia Day with a Lamington Trifle =-.
I’ve heard that homesick Cornish folk had a crate of pasties flown in specially for Australia Day
.-= Pasty Muncher´s last blog ..Australia Celebrates Oggy Oggie Oggie Oi Oi Oi =-.
I wish I had known about your ATFT earlier! Just got here via your beautiful pineapple tarts.
I had a Re-Inventing the Lamington challenge on my blog, where I made different ones everyday for ten days, and asked other bloggers to join in. I would have loved someone to make this! It’s like Lorraine NQN’s.
You should check out my round-up and vote if you have time! People got VERY inventive.
.-= Mr. P´s last blog ..Pie of the Month – January =-.
They look heavenly! Definitely something I’ll be making in the near future.
Have you thought of auditioning for Come Dine With Me?
.-= Vanessa Pike-Russell´s last blog ..Christmas Day Buffet at Club Windang =-.