Cherry Ripe Slice

I made this for one of my girlfriends who loves Cherry Ripe. She told me about a recipe she saw for Cherry Ripe slice but was unable to find it anywhere. So I searched my plethora of cookbooks but nothing excited me so off a-Googling I went. I found this recipe on a Bloggers site (Marcellina in Cucina) and haven't looked back. My girlfriend who I baked this for and the Blog where I got this recipe from are the reason why I have now set up my Blog!



Ingredients:
BASE:
1 cup self raising flour
1 tablespoon cocoa
1/3 cup sugar
125g butter, melted
100g chocolate ripple biscuits, crushed finely

COCONUT FILLING:
1 1/2 cup dessiccated coconut
1 tin condensed milk
200g glace cherries, chopped
few drops of red food colour

CHOCOLATE TOPPING:
150g dark chocolate
30g copha
white chocolate to drizzle

Method:
Preheat over 180C. Line a 20cm x 30cm baking pan.
Mix ingredients for base and press into prepared pan. Bake for 20 minutes.

For the coconut filling, mix together coconut, condensed milk, cherries and food colour. 

Spread evenly over base and return to oven for a further 15 minutes.

Melt chocolate and copha and spread over cooled slice.

For a decorative effect, drizzle with white chocolate

Cut into triangles when the chocolate is set.

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