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.