BLUEBERRY PANNA COTTA LAMINGTONS

1.1 Preheat oven to 1606C/3506F fan-forced. Grease two 20cm x 30cm (8in x 12in) slice pans. Line bases and sides with baking paper, extending the paper 2cm (3/4in) over the sides.

2.2 Beat eggs and sugar in a large bowl with an electric mixer for 8 minutes or until mixture is thick and tripled in volume.

3.3 Triple-sift combined flours. Using a hand whisk (or a large metal spoon), gently fold flour mixture into egg mixture until just combined. Pour mixture equally between lined pans; level.

4.4 Bake cakes for 20 minutes or until cake is dry to the touch and edges are coming away from the sides of the pan. Cool cakes in pan.

5.5 Meanwhile, bring half the cream, the extra sugar and vanilla paste almost to the boil in a small saucepan, stirring to dissolve the sugar. Meanwhile, soak gelatine in a bowl of cold water until softened; remove and squeeze out excess water. Stir gelatine into hot cream until dissolved, then stir in remaining cream. Cool to room temperature. Using a skewer, prick holes all over the top of the sponges; pour cooled panna cotta mixture evenly over cakes in pans. Cover; refrigerate for 2 hours or overnight.

6.6 To make jam mixture, process jam, lemon rind and 1 tablespoon of the lemon juice until smooth. Reserve 1/3 cup jam mixture for the filling. Add remaining lemon juice and 1 tablespoon water to remaining jam mixture; process to combine, then transfer to a bowl.

7.7 Invert one sponge onto a chopping board; remove lining paper. Spread sponge with the thicker reserved jam mixture. Lift second sponge from pan, remove lining paper and place, top-side up, on top of first sponge. Using a serrated knife, trim edges, then cut into 24 x 5cm (2in) squares. Place coconut in a bowl. Using a wide pastry brush, brush some of the thinner jam mixture over sponge squares until completely covered; place on a piece of baking paper. Working with one square at a time, place in coconut, sprinkling all over to evenly coat.