Cappuccino Slice

Ingredients:

BASE-

2 Crushed Weet-Bix

3/4 cup self raising flour

1/2 cup coconut

1/4 cup brown sugar

60 g dark chocolate, grated

100 g melted butter

1 egg

COFFEE LAYER-

1 Tbs instant coffee dissolved in 50ml boiling water

50ml milk

100g cream cheese, softened

1 can condensed milk

2 1/2 tsp gelatine dissolved in 2 tbs boiling water

1/2 cup cream, whipped to soft peaks

MARSHMALLOW LAYER-

1 Tbs gelatine

1 cup sugar

3/4 cup water

1 tsp vanilla essence

1/2 tsp natural strawberry essence

cocoa to dust

Method:

BASE-

Grease  and line with baking paper a 19cm x 29cm lamington pan.

Combine all ingredients in a large bowl and mix well.

Press over lamington pan and bake for 15 mins in 180 degrees oven.

COFFEE LAYER-

Beat together dissolved coffee, milk and softened cream cheese then beat in condensed milk and lemon juice.

If lumpy push through seive then stir in gelatine/water mixture.

Fold through cream and pour on top of chocolate base.

Place in fridge until firm.

MARSHMALLOW LAYER-

Combine gelatine, sugar and water in a saucepan and stir continually until sugar has dissolved.

Bring to boil and boil on a low heat, uncovered and without stirring for 5 mins.

Remove from heat and pour into a small bowl and cool till lukewarm.

Add  the vanilla and strawberry essence and beat with electric beater until thick and creamy.

Pour onto cheesecake layer and place in fridge until set.

Sprinkle with sifted cocoa powder