Shalvi Mohindra
Pastry Chef and Chocolatier
Ingredients
Ingredients (Lamington sponge)
- 125g sugar
- 125g eggs
- 120g flour
- 0.025 L milk (25 g)
Ingredients (for soaking the lamington)
- 1 cup flavored jam of your choice (we selected peach and ginger)
- ¾ cup water
- 1 ½ cup desiccated coconut, roasted
Instructions
1. Preheat the oven
Preheat the oven to 165 degrees celsius, and line a 7 inch square pan with parchment paper.
2. Mix the ingredients
In a stand mixer, or hand mixer, add sugar and eggs. Beat on medium to high speed until light and fluffy. Add flour bit by bit. Avoid adding it all at once since the egg mixture will collapse and become dense.
Once the flour is incorporated, finish the mixture by adding milk. Combine at a low speed and do not overmix the batter.
3. Bake
Add the batter in a 7 inch square pan and bake for 30 minutes. Once cooled, cut the lamingtons in 1 inch squares.
4. Finishing touch
Place the jam mixture in a bowl and dilute with water.
Dip 2-3 pieces of lamington in the jam mixture and let them soak for about 15-20 seconds, then transfer them into the desiccated coconut bowl and roll them in coconut. Repeat for all the pieces.
Place in the fridge for about 10 minutes before serving.
5. Serve and Enjoy!
Lamingtons can stay in the fridge for up to 5 days. The sponge can be frozen without any soaking syrup for up to 1 month. If you are using frozen sponge, let it thaw in the fridge before soaking it in any syrup.
Shalvi has studied Diplome de Patisserie at Le Cordon Bleu, New Zealand and now specialises as a chocolatier. She had previously worked as a Chef de Partie for airline catering, creating desserts for first class and business class passengers, and is now working with as a Head chocolatier at Cocoa Wilds, where all the products are freshly made using no preservatives or artificial flavours.
When it comes to current and new recipes, Shalvi is always looking for healthier options, because desserts can still be indulgent and delicious without negatively impacting our health.
This is why Shalvi’s passion is to find and use only the best natural ingredients; an approach and philosophy she also incorporates in her everyday cooking by using fresh, whole foods and avoiding processed foods.
