Method

• 1.
  To make the labneh, line a fine sieve with a large square of muslin or a clean Chux cloth. Set sieve over a bowl and add yoghurt. Fold up edges of the muslin to cover the yoghurt, then chill overnight to drain any excess water.
• 2.
  The next day, place passionfruit pulp, sugar, bay and 1/2 cup (125ml) water in a saucepan over medium heat, stirring until sugar dissolves. Remove 1/4 cup (60ml) passionfruit mixture and set aside to cool.
• 3.
  Soak 11/2 gelatine leaves in a bowl of cold water for 5 minutes to soften. Remove pan from heat. Squeeze excess water from gelatine and add to pan, stirring until dissolved. Set aside to cool.

• 4.
  Grease and line a 20cm x 30cm lamington pan with baking paper, leaving 3cm overhang on each side.
• 5.
  Whiz shortbread and coconut in a food processor until combined. Pulse in butter. Press mixture into the base of prepared pan and chill. Soak remaining 31/2 gelatine leaves in a bowl of cold water for 5 minutes to soften.
• 6.
  Place cream in a saucepan over low heat and bring to a gentle simmer. Remove from heat. Squeeze any excess water from gelatine and add to cream, stirring until dissolved.
• 7.
  Cool slightly, then transfer to a large bowl. Whisk in labneh and icing sugar until smooth and combined.
• 8.
  Spread over base, then pour passionfruit mixture over the top. Chill for 4 hours or overnight until firm and set.
• 9.
  Drizzle with reserved syrup to serve.