Step 1

Line a lamington tray (17 x 28 cm) with baking paper and set aside.

Step 2

Place all ingredients into mixing bowl and cook 5 min/100°C/speed 2.5, then simmer 10 min/98°C/speed 2.5.

Step 3

Remove mixing bowl lid. Cool mixture to 60°C in mixing bowl (approx. 15 minutes - see Tips). Only proceed with recipe once temperature is reached (see Tips).

Step 4

Insert butterfly whisk, then whip 10 min/speed 4. Remove butterfly whisk. Pour into prepared tin, then set aside uncovered on bench for minimum 4-5 hours, preferably overnight, to set (see Tips).

Step 5

Cut into desired shapes using a hot knife, then toss in cornflour to lightly coat. Serve or store in an airtight container.