We’ve given classic jelly slice an Aussie twist with a choc-coconut base. Kids and adults alike are sure to love this lamington slice inspired dessert.
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Grease a 20cm x 30cm lamington pan and line with baking paper, allowing sides to overhang. Process biscuits in a food processor until finely chopped. Add the cocoa powder, coconut and butter. Process until well combined. Spoon into prepared pan and press over the base. Place in the fridge for 30 mins to chill.
Step 2
Place 6 gelatine leaves in a small bowl and cover with cold water. Set aside for 5 mins to soak. Place cream cheese and 1/4 cup (55g) sugar in a clean food processor and process until smooth and combined. Transfer to a large bowl.
Step 3
Squeeze excess liquid from gelatine. Place in a saucepan over low heat with yoghurt. Cook, stirring, for 2-3 mins or until melted. Fold into the cream cheese mixture and pour over the biscuit base. Smooth the surface. Chill for 1 hour.
Step 4
Meanwhile, place the raspberries, coconut water and remaining sugar in a saucepan over high heat. Stir for 5-8 mins or until sugar dissolves. Cool.
Step 5
Place the remaining gelatine leaves in a bowl and cover with cold water. Soak for 5 mins. Strain the raspberry mixture through a fine sieve into a jug. Discard solids. Squeeze excess liquid from the gelatine. Add to the raspberry mixture and stir until the gelatine dissolves. Stir in the lemon juice and set aside to cool.
Step 6
Pour raspberry jelly over the cream cheese layer. Chill for 4 hours or until set. Cut the slice into pieces. Store in an airtight container in the fridge for up to 2 days.
Serve with whipped cream, flaked coconut and raspberries
