Slice can be made up to five days ahead. Store in a single layer in a container in the fridge. For a mocha-flavoured slice, add 1 tblsp sifted cocoa when beating the cream cheese, and 1 tsp cocoa when dissolving the coffee for the icing.
2 x 200g packets lattice biscuits
2 tsps powdered gelatine
1 tblsp instant coffee granules
1⁄4 cup water
250g block cream cheese, chopped, at room temperature
3⁄4 cup caster sugar
1 tsp vanilla extract
3⁄4 cup thickened cream
Cocoa powder, to decorate
1 tsp instant coffee granules
1 tblsp boiling water
1 tsp honey
3⁄4 cup icing sugar mixture
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.