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Export 10 ingredients for grocery delivery
Step 1
Grease and line a 17 cm x 27 cm slice pan with baking paper.
Step 2
Lay lamington fingers side by side in pan.
Step 3
In a heatproof bowl, melt white chocolate and 150 mL of cream in microwave in short bursts, stirring regularly until chocolate is melted and cream is completely mixed into chocolate.
Step 4
Mix gelatine and water together. Heat in microwave for 20 seconds or until gelatine is dissolved. Stir into chocolate mixture.
Step 5
Beat cream cheese, mascarpone, sugar and vanilla until soft and creamy, then beat in chocolate mixture.
Step 6
In a separate bowl, beat remaining cream until soft peaks form. Fold through mixture.
Step 7
Pour over lamingtons and set in fridge overnight.
Step 8
Once set, melt dark chocolate and extra thickened cream together then refrigerate for 20 minutes to make ganache and spread over cheese cake. Sprinkle with coconut.
Step 9
Refrigerate until topping sets.
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