Lamington jelly slice

Preheat oven to 160°C fan-forced (180°C conventional). Grease a deep 20cm square cake tin. Line base and sides with baking paper.

Using an electric mixer, whisk eggs, sugar and vanilla for 10-12 minutes or until thick and creamy. Fold sifted flour in until just combined. Pour mixture into prepared tin. Bake for 20-25 minutes or until sponge springs back when gently pressed. Turn out onto a baking paper-lined wire rack. Cool completely.

Put condensed milk and juice in a bowl. Pour 3/4 cup boiling water into a heatproof jug. Sprinkle with gelatine and whisk until dissolved. Add to condensed milk mixture. Whisk to combine. Refrigerate for 30 minutes or until mixture thickens and is a spreadable consistency.

Re-line tin with baking paper. Trim crust off top of sponge. Return sponge to pan, cut-side up. Spoon condensed milk mixture over sponge. Refrigerate for 1 hour or until set.

Meanwhile, put jelly crystals in a large heatproof jug. Add 2 cups boiling water, stirring to dissolve crystals. Stir in 1⅓ cups cold water. Set aside to cool. Refrigerate for at least 1 hour or until mixture is thick but not set (a similar consistency to thick custard). Spoon jelly over condensed milk mixture. Refrigerate for 2 hours or until set.

Carefully remove slice from tin. Set aside at room temperature for 15 minutes. Cut into squares. Drizzle with cooled melted chocolate and sprinkle with coconut. Serve with berries.