Marshmallow Lamingtons
Indulge in the ultimate dessert makeover with these irresistible Marshmallow Lamingtons—a fun twist on the classic Australian treat! Featuring tender vanilla sponge cake squares coated in a fluffy, homemade marshmallow layer and rolled in a blanket of desiccated coconut, these bite-sized delights are as magical to make as they are to eat. This recipe combines expert techniques like marshmallow whipping with the comforting simplicity of home baking, resulting in a melt-in-your-mouth texture that will wow any crowd. Perfect for parties, afternoon teas, or just an indulgent snack, these lamingtons are a sweet labor of love that’s worth every bite. Get ready to create a show-stopping dessert that’s sure to steal the spotlight!
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 125 grams Unsalted butter
- 200 grams Granulated sugar
- 2 large Eggs
- 2 teaspoons Vanilla extract
- 120 milliliters Milk
- 10 grams Gelatin powder
- 80 milliliters Water (for gelatin)
- 250 grams Granulated sugar (for marshmallow coating)
- 100 grams Corn syrup (or golden syrup)
- 1 teaspoon Vanilla extract (for marshmallow)
- 60 milliliters Hot water
- 200 grams Desiccated coconut
Instructions
Preheat your oven to 180°C (350°F) and line a 20x20 cm (8x8 inch) square baking pan with parchment paper.
In a medium bowl, sift together the all-purpose flour, baking powder, and salt. Set aside.
In a large bowl, cream the butter and sugar with an electric mixer until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the flour mixture in three additions, alternating with the milk, beginning and ending with the flour. Mix just until combined.
Pour the batter into the prepared pan and smooth out the surface. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool completely in the pan before turning it out onto a cutting board. Cut the cake into 16 equal squares.
To prepare the marshmallow coating, combine the gelatin powder and 80 ml of water in a bowl. Allow it to bloom for 5 minutes.
In a saucepan, combine 250 grams of sugar, corn syrup, and 60 ml of hot water. Heat over medium heat, stirring until the sugar dissolves. Once dissolved, stop stirring and bring the mixture to a boil. Cook until the syrup reaches 116°C (240°F) on a candy thermometer.
Remove the syrup from the heat and slowly pour it over the bloomed gelatin while mixing with an electric mixer on low speed.
Increase the mixer speed to high and whip the mixture until it triples in volume and forms stiff peaks, about 8-10 minutes. Mix in the vanilla extract.
Using two forks or a skewer, dip each cake square into the marshmallow mixture and ensure it is completely coated.
Immediately roll the marshmallow-coated cake in desiccated coconut, pressing lightly to ensure it adheres.
Place the coated lamingtons on a wire rack to set for 15-20 minutes before serving.
Nutrition Facts
Calories |
5445 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 251.8 g | 323% | |
| Saturated Fat | 181.9 g | 910% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 660 mg | 220% | |
| Sodium | 2393 mg | 104% | |
| Total Carbohydrate | 778.8 g | 283% | |
| Dietary Fiber | 39.4 g | 141% | |
| Total Sugars | 550.8 g | ||
| Protein | 65.8 g | 132% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 338 mg | 26% | |
| Iron | 20.3 mg | 113% | |
| Potassium | 1737 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
