Lamington Rocky Road – oh my gosh, it’s so good! I got a bit obsessed with making Rocky Road at Christmas time. I really believe it should be a year-round treat! It’s so pretty, colourful and absolutely delicious. Best of all, it only takes about 10 minutes of prep time and requires no baking.
I love that you can get creative with the mix ins! I can imagine making new and different versions for Easter, Mother’s Day, Father’s Day and birthdays, mixing in everyone’s favourite things.
I’m not a big Valentine’s Day celebration girlie, but I’ll never turn down the opportunity to make some pretty treats. That’s why I made this pretty Rocky Road inspired by an iconic Aussie cake, the Lamington. It’s perfect to share with your sweetheart, kids, girlfriends or anybody else who deserves some extra love or appreciation right now.
What is a Lamington?
If you’re not from Australia or New Zealand, you may have never tried a Lamington before. Imagine a light and fluffy sponge cake dipped in chocolate icing and covered in coconut. Bakery versions often have two layers of cake with jam and sometimes cream sandwiched in the middle. They are delicious and perfect with a cup of tea. In my Lamington Rocky Road, I’ve chosen mix ins that fit the flavour profile, colour and general vibe.
I think the reason that Rocky Road is so satisfying is that there are so many different textures and colours in every bite. I feel like I’ve found the perfect formula to choose mix-ins! The aim is to hit all of these different areas below to have the most satisfying contrast. Some of the mix-ins I’ve used may be Aussie specific and I’m not sure how readily available they are in other countries. But if you follow my formula you can make substitutions or completely new flavour combinations.
Crunchy – such as a chopped biscuits/cookies, nuts or even pretzels or potato chips! In this recipe I’ve used raspberry biscuits. Jammie Dodgers, linzer cookies or any jam filled shortbread would also be delicious.
Chewy – such as dried fruit, gummies, candy or lollies. I’ve used the classic Allen’s raspberry lollies, plus big flakes of dried coconut also provide a chewy texture. Turkish delight would also be delish if you’re a fan like me!
Soft – such as marshmallow. I used pink and white for this Valentine’s inspired version. Personally, I think that all the other mix ins can change, but Rocky Road has to have some kind of marshmallow! I like medium/large size but you could use mini ones or cut them in half if you prefer.
Pretty – think about the colours and shapes in the cross section when you cut it into pieces. This also includes the type of chocolate you use to hold it all together. Some of the colours and flavours will work better with dark chocolate, others with milk or white. I used milk chocolate and Cherry Ripe bars in this recipe as they both fit the look I was going for. The Cherry Ripe bars have a lovely colour and texture, but you could substitute Bounty or Almond Joy here. You could even add some toppings like freeze dried berries and extra coconut.
I have tested this recipe with and without adding a little vegetable oil into the chocolate prior to mixing everything. I’ve marked this as optional in the recipe below, but wanted to share my thoughts and tips. Using vegetable oil in chocolate helps to ‘quick temper’ it – making it less likely to seize up. The chocolate melts more easily when handled, but has a more pleasant texture straight from the fridge.
For milk or white chocolate I could easily leave out the vegetable oil, but for dark chocolate I do really recommend using it. Because it naturally has less cocoa butter content, it can have a much more brittle texture. This can make it difficult to cut up and unpleasantly hard on your teeth.
Once you’ve assembled your mix ins and melted your chocolate, all that is left to do is mix it all together thoroughly. You will want to ensure everything is well coated in chocolate so that it holds together when it sets. Pour or spoon it into a metal tin lined with non-stick baking paper. I prefer a loaf tin for this quantity, but you could easily double this and make it in a larger tin.
Pop it into the fridge for a couple of hours until fully set, and then cut into pieces. Rocky Road doesn’t usually look that exciting from the outside, but cutting it up and seeing the beautiful cross section is the best bit. I hope you’ll give this super easy Lamington Rocky Road a try!
Related Post: Roasted Cherry Ice Cream Sandwiches
Lamington Rocky Road
This delicious Rocky Road recipe is inspired by the classic Aussie dessert, the Lamington. With crunchy biscuits, red raspberry lollies, marshmallows, coconut and Cherry Ripe all encased in sweet milk chocolate, this is a perfect treat, for Valentine's Day or any day!
Ingredients
- 360 g milk chocolate
- 1 teaspoon vegetable oil (optional)
- 100 g RasTops Digestive biscuits, roughly chopped
- 2 x 68g Cherry Ripe chocolate bars, roughly chopped
- 190 g Allen’s Raspberry lollies
- 70 g pink and white marshmallows
- 50 g dried or flaked coconut
Instructions
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Line a loaf tin with non-stick baking paper. I used a 30 x 11 x 7cm (12 x 4 x 3 inch) loaf tin.
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In a small bowl, melt the milk chocolate carefully, either using the microwave in 20-30 second increments, stirring between each, or over a double boiler. Stir in the vegetable oil if using. Set aside for now.
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In a large bowl, place the chopped biscuits, Cherry Ripe pieces, raspberry lollies, marshmallows and coconut. Pour the melted chocolate over the top and mix well to ensure everything is completely coated.
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Spoon mixture into the prepared loaf tin and spread out into an even layer, making sure to get right into the corners.
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Refrigerate for 3-4 hours or overnight, until set. Ensure the Rocky Road is completely set before lifting out of the loaf tin and cutting into 10 large pieces or up to 18 smaller ones. Store in the fridge.