• thumbnail image 1
  • thumbnail image 2
Print to PDF

Print recipe

Lamington Trifle



6 portion(s)


  • 4 eggs
  • 285 g Rapadura or Raw Sugar
  • 1/2 tsp Vanilla Bean Paste
  • 75 g Plain Flour.
  • 30 g Corn Flour
  • 40 g Cacao or cocoa powder
  • 80 g Desiccated Coconut

Strawberry Compote

  • 400 g strawberries hulled
  • 30 g rapadura sugar or raw sugar
  • 25 g water

Vanilla Custard

  • 60 g rapadura sugar or raw sugar
  • 30 g cornflour
  • 2 eggs
  • 1/4 tsp Vanilla Bean Paste
  • 500 g Milk


  • 200 g whipping cream
  • 80 g Shredded coconut

Recipe's preparation

  1. Make the GuiltFree Lamington Recipe on the recipe community

    //www.recipecommunity.com.au/recipes/guilt-free-lamingtons/108870 (then save the recipe in your favourites so that it is easy to find for next time)

  2. Strawberry Compote
  3. 1.      Halve strawberries, removing the leafy top (for extra large strawberries you could even quarter) add these, sugar and water to TM Bowl and cook 6 Mins, 90 degrees, REVERSE, Sp 1.

    2.      Cook for a further 4 mins, 90 degrees, REVERSE, Sp 1 with MC off to reduce liquid.

    3.      Set aside to cool, at this stage you can evenly distribute into 6 glasses or in one large glass bowl in the refrigerator to start to set.

  4. Vanilla Custard
  5. 1.      Add sugar and cornflour to the TM Bowl and Mill 10 Secs, Sp 10

    2.      Add all wet ingredients and cook for 7 mins, 90 degrees, Sp 4.

    3.      Set aside to cool.

  6. Toasted Coconut
  7. 1.      While custard is cooking place shredded coconut into a dry frypan and toast off for a couple of minutes until coconut becomes golden in colour.

  8. Whipped Cream
  9. 1.      Put butterfly into place and pour cream into bowl and whip for approximately 40secs, sp 4 (check on how it is going at around 30 seconds as you can always add more time, too long and you will have butter)

    2.      Set aside for layering

  10. Trifle Construction
  11. 1.      Place Strawberry Compote into the base of each class jar, distribute amount evenly and should give you approximately 1-2 cm at the base of your jar depending on the jar size.

    2.      Put approx 2 heaped spoons of cooled custard on top of strawberry compote to just cover it.

    3.      Tear apart one lamington (prepared first) and spread evenly on top of the custard.

    4.      Add a second layer of custard on top of the Lamington cake layer, approx 3 heaped tablespoons.

    5.      Sprinkle with toasted coconut

    6.      Put 2 tablespoons of Whipped Cream and spread out to the edges of the jar.

    7.      Finish by sprinkling with Toasted coconut

  12. Recipe contributed by Sarah Calvert, WA Consultant


Accessories you need

  • Butterfly
    buy now
  • Spatula TM31
    Spatula TM31
    buy now
  • Measuring cup
    Measuring cup
    buy now


TIP: Prepare the lamingtons a day before for a richer chocolatey texture and have all elements ready to layer and serve. All ingredients can be made even a day in advance and layer just before serving.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

Other users also liked...


Add a comment
  • I made this delectable beauty

    Submitted by Laws on 17. September 2013 - 19:29.

    I made this delectable beauty today and ate a glass of it for my dinner! hehe LOVE it Sarah! Thanks so much for your awesome creation! tmrc_emoticons.) xx

    Login or register to post comments