Preheat oven to 160°C. Turn on ice cream machine to chill.
For the lamington sponge
Lightly spray a ¼ sized gastro tray with canola oil spray, then line with baking paper.
Place eggs and sugar into a stand up mixer fitted with a whisk attachment, and whisk until light and fluffy. Fold in sifted flour then pour out mixture into the lined gastro tray.
Place the tin into the oven and bake until lightly golden, about 20 minutes. Once lightly golden, remove from oven and set aside on bench, still in the gastro tray, and rest for 20 minutes.
Once rested, turn out sponge cake onto a cooling rack and set aside on bench to cool completely until required.
For the cherry ice-cream
Strain juice through a fine sieve and measure out 150g of the strained juice into a medium sized saucepan. Bring to the boil. Measure out remaining 200g of the strained juice into a separate bowl and set aside until required.
Meanwhile, place egg yolks and sugar into a medium sized bowl and whisk together until pale and creamy. Whisk boiling strained juice into the egg and sugar mixture, and place over a pot of boiling water. Whisk until mixture reaches 80-85°C, then place straight over and ice bath and whisk until mixture cools to at least 8°C.
Once temperature has come down to 8°C, whisk in cream and remaining 200ml of strained cherry juice. Pass through a fine chinois and transfer to the ice cream machine. Churn until set.
Once set, transfer ice cream mixture to a 1/6 gastro tray and cover with a square of go-between. Place in freezer until required.
For the cherry jam
Strain cherries and remove stones. Set the pitted cherries aside in a bowl and discard liquid. Place cherry jam into a small saucepan over low heat and gently bring it to the boil. Once boiling, add pitted wild cherries and simmer, gently stirring for one minute.
Remove from heat and set aside to cool. Once cooled, transfer to clean bowl and set aside in the fridge until required.
For the coconut cream base
Place milk, cream, and sugar into a saucepan over a medium heat and bring to the boil, stirring gently.
Place coconut milk powder into a bowl. Once milk and cream mixture is boiling, pour onto coconut powder and whisk well until smooth. Pass mixture through a chinois into a clear bowl, and set over an ice bath to cool down to 3°C.
Measure out 500g of coconut cream base into a clean bowl for the whipped coconut cream and set aside in the fridge until required.
Measure out 550g of coconut cream base into a separate bowl for the Frozen Shavings and set aside in the fridge until required.
For the frozen shavings
Line a ½ sized gastronome tray with baking paper.
Add double cream to the coconut cream base and place into a stand mixer fitted with a whisk attachment and whisk until soft peaks form. Pour 820g of the mixture into prepared gastronome tray and level off with an offset metal palet knife. Place into the blast freezer until firm.
Once firm, turn out frozen coconut block from tray and cut into 4 even sized blocks. Wrap blocks individually in baking paper and set aside in freezer until required.
For the whipped coconut cream
Add double cream to reserved coconut cream base and place into a stand mixer fitted with a whisk attachment and whisk until just stiff peak stage. Transfer to a small bowl and set aside in fridge until required.
For the chocolate glaze
Start by placing gelatine in a bowl of iced water to soften.
Half fill a small saucepan with water and bring to the boil.
Once boiling, reduce heat to simmer. Place chocolate into a medium heatproof bowl and place over the saucepan of simmering water until melted completely. Keep warm until required.
Meanwhile, bring sugar, cream, water, and cocoa powder to the boil. Whisk well and simmer for 1 minute. Strain liquid, add melted chocolate and gelatine. Once incorporated, strain again and keep at room temperature.
For the soft ganache
Combine chopped Amedei and Manjari chocolate in a medium sized bowl.
Bring cream to the boil, then immediately pour over the chocolate. Stir until smooth and set aside until the ganache reaches 36°C.
Once the the chocolate mixture has reached temperature, add butter a little at a time, blending well after each addition with a stick blender. Continue adding butter until ganache is fully emulsified and shiny, being careful not to incorporate too much air after each addition. Transfer into a piping bag and set aside on a cool bench until required.