Lamington Cheesecake Slice
From kjroxx 16 years agoIngredients
- 18 lamington fingers shopping list
- FILLING shopping list
- 240g block white eating chocolate, chopped shopping list
- 300ml tub thickened cream shopping list
- 1 teaspoon gelatine shopping list
- 2 teaspoons cold water shopping list
- 250g tub mascarpone cheese shopping list
- 125g packet cream cheese shopping list
- 1/2 cup caster sugar shopping list
- 1 teaspoon vanilla extract shopping list
- TOPPING shopping list
- 250g block dark eating chocolate, chopped shopping list
- 1/2 cup thickened cream shopping list
- 1/4 cup moist shredded coconut shopping list
How to make it
- Grease a 17cm x 27cm rectangular slice pan. Line base and sides with baking paper extending paper 2cm up sides of pan.
- Lay lamington fingers, side-by-side, so that they over 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 gelatine over 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 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, pour over topping and spread to cover. Sprinkle with coconut. Refrigerate until set.
- Serve cut into squares.
People Who Like This Dish 4
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