The Jellyologist - Chocolate Lamington with coconut

Coconut encrusted laminations have lined dessert tables up and down the country for generations, and now we're rapt to deliver your favourite Lavington flavour in a less spongy, more wobbly form... it tastes exactly like a chocolate Lavington from the corner bakery. 

You will need-

• 1 packet Jellyologist Jelly Mix
  
• 200ml boiling water
• 100ml alcohol
• 50ml cold water or milk if using milk based jelly

*Follow pack directions but replace 100mls of water (or milk) for 100mls of alcohol*