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For this recipe and more, visit mieleexperience.com.au or mieleexperience.co.nz METHOD Assembly 1. Once the sponge is cold, remove from the tin and trim the top to level if required. Cut the sponge in half lengthways to create to 1.5cm sponge layers. 2. Spread one sponge evenly with jam and sandwich with the other sponge. 3. Cut sponges into approximately 5 x 5cm squares. Place sponges into the freezer until ready to glaze. Chocolate glaze 1. In a medium saucepan, combine all ingredients. Whisk on high heat, induction setting 8 and bring to the boil. 2. Once boiled reduce to a simmer, induction setting 2 for 2-3 minutes or until glaze has slightly thickened. 3. Remove from heat, pour into a chilled bowl and cool until thickened for dipping. Topping 1. Combine mixed coconut in a large bowl. Sprinkle some coconut to cover the base of a paper lined baking tray. 2. Using two forks drop a sponge sandwich into chocolate glaze and rotate until covered on all sides. 3. Gently remove from glaze, allowing excess to drip off before sprinkling liberally with coconut. Place onto coconut-lined tray. 4. Repeat with remaining sponge, adding additional coconut to the bowl as required. Refrigerate for 30 minutes before serving. HINTS AND TIPS • Sponge, glaze and lamingtons can be frozen for up to 1 month. • Mixed berry conserve can be stored at room temperature for up to 6 months prior to opening. • Once opened, conserve can be stored in the refrigerator for 4-6 weeks. LAMI NGTONS 46.