Pineapple Cheesecake-misu

Serves 8, Prep 45 mins

2 x 440g cans crushed

pineapple in juice

¹⁄³ cup Malibu

(rum with coconut liqueur) 400g packet sponge

ladyfinger biscuits 300ml tub thickened cream Toasted coconut chips,

to decorate

CHEESECAKE FILLING 500g cream cheese, chopped,

at room temperature 395g can sweetened

condensed milk

1 tsp vanilla extract 300ml tub thickened cream 1 tblsp lemon juice

1 Drain pineapple, reserving 1½ cups of the juice. Combine the juice and liqueur in a shallow dish.

2 To make filling, process cream cheese, condensed milk and vanilla in a food processor until smooth. Add cream and juice.

Process until combined, scraping down side of bowl as necessary.

3 Set aside 36 biscuits, reserve remaining for another use.

4 One at a time, dip 18 of the biscuits into juice mixture until soaked. Arrange over base of a 22cm x 32cm x 4½cm deep serving dish (12-cup capacity). Scatter over half the pineapple.

5 Pour half the filling (about 2 cups) over pineapple. Spread evenly. Repeat layering with remaining 18 biscuits, juice mixture, pineapple and filling. Cover with plastic wrap. Refrigerate overnight.

6 Just before serving, beat cream in small bowl with an electric mixer until soft peaks form. Spread over top of filling. Scatter with coconut chips.