Lamington fingers from the supermarket form the easy base of this yummy cheesecake slice topped with chocolate cream. Allow time for this to chill in the fridge overnight.
18 lamington fingers
1/4 cup moist shredded coconut
240g block white eating chocolate, chopped
300ml thickened cream
1 teaspoon gelatine
2 teaspoons cold water
250g mascarpone cheese
125g cream cheese
1/2 cup (125g) caster sugar
1 teaspoon vanilla essence
For the chocolate topping
250g block dark eating chocolate, chopped
1/2 cup thickened cream
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Directions Preparation:30min › Extra time:8hours chilling › Ready in:8hours30min
Grease a 17cm x 27cm rectangular slice tin. Line base and sides with baking paper extending paper 2cm up the sides. Lay lamington fingers, side-by-side, so that they cover the base of prepared pan.
To make filling, place chocolate and 1/2 cup of the cream in a heatproof bowl. Sit bowl over a saucepan of simmering water, stir until chocolate is melted. Remove bowl from heat.
Sprinkle the gelatine over the cold water in a small heatproof jug. Stand jug in same pan of simmering water, stir until gelatine is dissolved. Remove and stir into warm chocolate.
Beat the mascarpone, cream cheese, sugar and vanilla in small bowl with an electric mixer until soft and creamy. With motor operating, beat in chocolate mixture until combined. Beat remaining cream in a small bowl until soft peaks form. Fold cream into cheese mixture.
Pour filling over lamington fingers. Cover and refrigerate for several hours or overnight until set.
To make topping, place chocolate and cream in a heatproof bowl. Sit bowl over a pan of simmering water, stir until chocolate is melted. Remove from heat and refrigerate for 20 minutes or until slightly thickened.
Lift slice from pan using the paper. Pour the topping over and spread to cover. Sprinkle with coconut. Refrigerate until set. Serve cut into squares.
Very rich but very yummy. Only trouble had was when cutting into slices the chocolate topping was cracking when cutting...next time I may try to cut into the topping before it actually sets therefore cracking may not happen. Also I placed a level teaspoon of gelatine would also next time heap the teaspoon could have been a bit firmer. Everyone who tasted the slice enjoyed it - 02 Feb 2015