Cappuccino Cheesecake Lattice Slice

Serves 15 to 20, Prep 30 mins

2 x 200g packets lattice biscuits 2 tsps powdered gelatine 1 tblsp instant coffee granules ¼ cup water 250g block cream cheese,

chopped, at room temperature ¾ cup caster sugar 1 tsp vanilla extract ¾ cup thickened cream Cocoa powder, to decorate

ICING 1 tsp instant coffee granules 1 tblsp boiling water 1 tsp honey ¾ cup icing sugar mixture

1 Grease a 19cm x 30cm lamington pan. Line base and sides with baking paper, extending paper 3cm above the pan edges. 2 Set aside 40 biscuits. Reserve remaining biscuits for another use. Arrange 20 of the biscuits, glazed-side up, over base of the prepared pan, trimming neatly to fit. 3 Sprinkle gelatine and coffee over water in small heatproof jug. Sit jug in a saucepan of simmering water. Stir until gelatine is dissolved. Remove. Cool for 10 minutes, but don’t allow to set. 4 Beat cream cheese, sugar and vanilla in a small bowl of an electric mixer until smooth. Beat in the coffee mixture. Add the cream and beat until soft peaks form. 5 Spoon mixture over biscuits in the pan. Spread evenly. Arrange remaining 20 biscuits, glazed-side up, over the top, trimming neatly to fit. Cover. Refrigerate for 4 hours, or overnight until set. 6 To make icing, dissolve coffee in boiling water in a bowl. Stir in the honey. Add sugar. Stir until smooth. Pour over slice. Spread evenly to cover. Refrigerate for about 30 minutes, or until icing is set. 7 Lift the slice out of the pan onto a chopping board. Dust with sifted cocoa. Cut into squares to serve.