Tiramisu Cheesecake
Ingredients (Serves 10 -12)
For the base:
◆ 200g triple chocolate cookies, crushed
◆ 90g butter, melted and cooled For the topping:
◆ 75ml strong black coffee
◆ 3tbsp Tia Maria or other coffee liqueur
◆ 1tbsp gelatine
◆ 600g mascarpone cheese
◆ 150ml double cream
◆ 50g caster sugar
◆ Few drops vanilla extract
◆ 8 savoiardi biscuits
◆ 40g plain chocolate, grated For decoration:
◆ 100ml double cream
◆ 100g mascarpone cheese
◆ 15g caster sugar
◆ 2tsp instant coffee
◆ 1tbsp Tia Maria 1
Line the base and sides of an 18cm loose bottom cake tin with non-stick baking parchment. Put the biscuits in a bowl, add the butter and mix together. Tip into the cake tin and press down firmly with the back of a spoon. Chill. Mix the Tia Maria and coffee together in a shallow dish.
2
Add 3tbsp cold water to a small bowl and sprinkle over the gelatine. Leave to stand for 2-3min, then place over a bowl of simmering water and stir to dissolve.
3
Meanwhile place the mascarpone cheese, double cream, sugar and vanilla in a bowl and beat together until it forms soft peaks. Add the gelatine and mix together. Place half the mix in the tin and spread over the biscuit base.
4
Dip the savoiardi biscuits into the coffee mix and arrange over the cheesecake layer, trimming first to fit, if necessary. Sprinkle with 2tbsp grated chocolate. Spread the remaining cheesecake filling over the top. Chill for 3-4 hours.
5
To serve, remove the cheesecake from the tin and place on a serving plate. To decorate, dissolve the coffee in 1tbsp water. Place in a bowl with the cream, cheese, sugar and
Tia Maria and whisk together until it forms soft peaks. Place in a piping bag fitted with a plain nozzle and decorate the top. Sprinkle with the remaining grated chocolate and serve.