Peppermint Crisp Lamington Wreath
This Peppermint Crisp Lamington Wreath is a no-bake festive dessert made with store-bought vanilla sponge, a rich chocolate dip, crushed coconut biscuits, and chopped Peppermint Crisp. The coated cubes are chilled and stacked into a beautiful wreath, then filled with a creamy caramel-and-cream mixture. It’s quick, eye-catching, and packed with classic South African flavour — perfect for Christmas, braais, or summer entertaining.
Ingredients
- 1 store-bought vanilla sponge cake ±600 g, cut into cubes
- 2 cups icing sugar
- ¼ cup cocoa powder
- 30 g butter
- ½ cup boiling water plus a little extra if needed
- 100 g coconut biscuits finely crushed
- 2 Peppermint Crisp bars finely chopped
- ½ tin 190 g caramel treat
- 100 ml whipped cream
Instructions
- Sift together the icing sugar and cocoa powder in a bowl. Add the butter and boiling water, then whisk until smooth. The mixture should be slightly runny but coat the back of a spoon.
- In a separate shallow dish, combine the crushed coconut biscuits and chopped Peppermint Crisp.
- Using a fork, dip each cube of vanilla cake into the chocolate mixture, letting the excess drip off. Roll immediately in the biscuit and Peppermint Crisp mixture.
- Place coated cubes on a tray and refrigerate for ±15 minutes to firm up.
- Place a bowl in the centre of a round wooden board. Stack the lamington pieces in a circle around it to form a wreath.
- Mix the caramel treat and whipped cream together, then spoon/pipe into the gaps between the lamingtons. Garnish with extra Peppermint Crisp if desired.