PEPPERMINT CRISP LAMINGTON WREATH

Serves: 6–8

INGREDIENTS

• 1 store-bought vanilla sponge cake (±600 g), cut into cubes
• 2 cups icing sugar
• ¼ cup cocoa powder
• 30g butter
• ½ cup boiling water (plus a little extra if needed)
• 100g coconut biscuits, finely crushed
• 2 Peppermint Crisp bars, finely chopped
• ½ tin (190g) caramel treat
• 100ml whipped cream

METHOD

1. Sift together the icing sugar and cocoa powder in a bowl. Add the butter and boiling water, then whisk until smooth. The mixture should be slightly runny but coat the back of a spoon.
2. In a separate shallow dish, combine the crushed coconut biscuits and chopped Peppermint Crisp.
3. Using a fork, dip each cube of vanilla cake into the chocolate mixture, letting the excess drip off. Roll immediately in the biscuit and Peppermint Crisp mixture.
4. Place coated cubes on a tray and refrigerate for ±15 minutes to firm up.
5. Place a bowl in the centre of a round wooden board. Stack the lamington pieces in a circle around it to form a wreath.
6. Mix the caramel treat and whipped cream together, then spoon/pipe into the gaps between the lamingtons. Garnish with extra Peppermint Crisp if desired.

CHEF TIP: Add a sprinkle of edible gold or mini chocolate balls for a festive finish.