This is my last recipe and I wanted it to be a good one, so I’ve left the best till last! I hope you enjoy creating this simple yet stunningly delicious treat over Christmas.
Step 1
Place frozen strawberries and 1/2 cup sugar in a large saucepan over medium heat. Cook, crushing strawberries with a wooden spoon for 10 minutes or until sugar has dissolved. Bring to the boil. Reduce heat to medium-low. Simmer for 10 minutes or until the mixture is syrupy.
Step 2
Remove from heat. Strain syrup mixture through a fine sieve into a jug. Discard solids. Wash and dry pan. Return syrup to the pan. Stir in vanilla bean paste. Bring to a simmer over medium heat. Simmer for 12 minutes or until slightly thickened. Remove from heat. Set aside to cool completely.
Step 3
Using an electric mixer, beat cream and remaining sugar until just-firm peaks form. Add 1/3 cup strawberry syrup to cream. Fold through to create a rippled effect.
Step 4
Carefully spoon cream mixture into a large snap-lock bag. Snip 2cm off one corner. Pipe a 23cm ring on a flat serving plate to form the base. This ring will secure the lamingtons to the plate.
Step 5
Pipe a little cream mixture onto 1 face of 1 lamington. Place lamington on its side on the cream ring to start assembling the wreath. Pipe a little cream onto 1 face of the next lamington and sandwich together. Repeat the process with remaining lamingtons and cream mixture to form the wreath.
Step 6
Reserve 12 fresh strawberries. Finely dice remaining strawberries. Cut 3 of the reserved strawberries in half. Using the picture as a guide, top wreath with the whole, halved and diced strawberries. Spoon over remaining syrup mixture. Finely chop fresh mint and sprinkle over the wreath. Serve immediately.
