The classic Australian dessert, Lamington, gets a makeover :

Imagine a delicious drinking cocoa marshmallow, a double layer of decadent dark bittersweet chocolate, and a coat of toasted coconut. Voila’ you got yourself a perfect treat for the winter months.

Got Milk?

Perfect pairing for your cup of warm comfort.

Level: hard

Time: 45 min plus overnight curing and refrigerating

Serving: make 8 large rounds or 12 medium marshmallows

Marshmallow batter ingredients:

1 C water divided

1 1/3 C granulated sugar

½ C light corn syrup

a pinch of salt

7 t (3 envelopes) gelatin powder

4 T chocolate sweet drinking cocoa

4 T Hot coffee, strong, unsweetened

1 T vanilla


2 C melted wafers

2 C sweetened shredded coconut, lightly toasted

Curing sugar mix:

4 T corn starch

4 T chocolate sweet drinking cocoa



Mix the curing ingredients: cornstarch and sweet drinking cocoa. Use half of the mix and sprinkle the bottom of an 11” x 7” pan or a 8” square pan. Set aside, and reserve the rest of the mix for topping.

In a casserole, place the sugar, corn syrup, salt and ½ C of the water. Bring to 250° F (use a candy thermometer) it will take several minutes.

Meanwhile place the hot coffee, vanilla and sweet drinking cocoa in a bowl of a stand up mixer and combine until you get a smooth paste. To the paste, now add the remaining ½ C of cold water and the gelatin, mix again.

When the sugar syrup has reached the desired temperature, slowly pour into the bowl of the mixer making it fall sliding from the rim through the side of the bowl, not directly into the whip. Start on low and gradually work your way up to maximum speed while pouring the syrup.

Whip at maximum speed until the marshmallow has tripled in volume and become light and fluffy.

The way I can tell when it’s done, is to remove the whisk from its shaft and test the “pull”. If pulling the whisk from the marshmallow has some resistance, the marshmallow is done. If not, keep whipping in 30 seconds increments.

When the marshmallow mix is done, working quickly pour it into the prepared pan, leveling the top with an oiled, recessed, metal spatula if needed. Coat the top with the remaining curing mix.

Let dry uncovered overnight.

The following day, cut the marshmallows with a round cookie cutter or simply cut into squares or rounds.

For easiness, skew each marshmallow with a fork on the side.

Coat each piece with melted Chocolate Liquor Wafers dunking twice if you like, and immediately roll into the toasted coconut.

Let harden the chocolate and keep them in an airtight container for a week.

BAKER’S NOTE: Even though not difficult, this recipe could potentially be hazardous because of the hot sugar. I recommend a 6qt mixer (taller than standard ones) or caution when handling hot sugar. Do not let children unsupervised when making this.