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- 250 g of chocolate cookies
- 50 g of melted butter
- 600 ml of cream
- 395 g of sweetened condensed milk
- 350 g (fingers) chopped lamingtons
- 1 chocolate sauce
Line an approximately 17cm x 26cm x 4cm can slice with baking paper.
Crush the cookies in a food processor until a fine crumb is obtained. Add the melted butter and stir to combine – the mixture should resemble sticky breadcrumbs. Press on the prepared can (the bottom of a glass works like a delight). Place in the fridge to set up.
Using a food processor or electric mixer, mix the cream and condensed milk until it thickens (you do not want to curdle the cream), stir through the lamington cubes and pour over the prepared cookie base.
Cover with aluminum foil and freeze for 6 hours or overnight.
Cut the slice into squares, drizzle with chocolate sauce and serve immediately.
Keep leftovers in the freezer for up to 2 weeks if they last that long!
- 1 food processor
You should find lamington fingers in all the major Australian supermarkets.