Lamington x Snickers Bar from Ten Minutes by Tractor

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Mornington Peninsula's Ten Minutes by Tractor shares their Lamington X Snickers Bar recipe for a truly decadent gastronomic experience.

30 January 2024

What you'll need


Silicon moulds

Prep time: 4 hours



1L cream

450g dark chocolate 70%

215g sugar

5 whole eggs

150g sugar

8 sheets gelatine, bloomed


1. Melt chocolate on double boiler

2. Bring 150g sugar and a small amount of water to 121°C

3. While sugar is on stove, beat eggs until light and fluffy in a mixer

4. Melt gelatine in a sauce pan gently until liquid

5. Add the 121° sugar into eggs and add melted bloomed gelatine

6. Mix until just above room temperature

7. Add egg mix to melted chocolate

8. Beat cream and 215g sugar until soft peak then fold into chocolate

9. Pipe into rectangle moulds and freeze

10. Demould, leave to defrost then coat in shredded coconut

Vanilla Sponge


330g egg white

100g plain flour

7g powdered egg white

4g baking powder

170g sugar

½ tsp vanilla paste

115g water


1. Bring sugar and water to 115°C

2. Whisk egg white and powder to soft peak

3. Add sugar and vanilla to the soft whipped egg whites and whisk until room temperature

4. Sift baking powder and flour together then fold in, in 3 batches

5. Spread onto 2 separate greased baking paper trays, approx. 5mm thick

6. Cling film and steam for 13 minutes

7. Freeze – once frozen, cut into rectangles, same shape as lamington moulds

Raspberry Gel


200g raspberry puree

1tsp raspberry vinegar

50g sugar

2.5g agar agar


1. Place all ingredients in a pan except the agar and bring to a boil

2. Whisk in the agar and continue to whisk for 30 seconds while boiling

3. Pour into a tray and leave to set

4. Once set, blitz until smooth in a food processor or with a hand blender.

Beef Caramel


90g rendered beef fat

40ml stout beer

160g glucose

375ml stout beer reduced to 37ml

160g sugar

5g dried yeast

5g salt

170g cream

800ml beef stock reduced to 80ml


1. Heat cream and yeast in pan

2. In another pan bring all other ingredients to 117°, then deglaze with cream

3. Cool in fridge and re heat with a little bit of cream to serve.

Peanut Nougat


500g roasted peanuts, chopped

220g sugar

65g unsalted butter, melted

85g honey

110g white chocolate

120g glucose

35ml water 

1 egg white


1. Separate into 2 pots, honey, sugar, water and glucose

2. Bring 1 pot to 122° and the other to 157°

3. Melt chocolate over double boiler

4. Whisk egg whites with a pinch of salt to stiff peaks in a mixer and add the 122° sugar mix

5. Add the 157° sugar mix to the whites while still mixing

6. Slowly add the butter and keep whisking for 5 minutes, then add melted chocolate

7. Stop the mixer then fold in peanuts and place in a tray and leave to set

8. Once set, roll into balls or cut into desired shapes

To Serve

1. Spread 1tbsp of Beef Caramel on the centre of a plate

2. Place vanilla sponge on the plate at one end of the caramel, then place the lamington on top

3. Pipe some raspberry gel on top of lamington and a few dots around the plate

4. On the opposite end of the lamington, place 2 nougat balls

5. Place a scoop of vanilla ice cream in the centre

Serves 8


1333 Mornington-Flinders Road, Main Ridge