Tiramisu Cheesecake
An Original Recipe by Lorraine Elliott
Preparation time: 30 minutes plus 2 hours/overnight setting time
Cooking time: 0 minutes
- 1 cup/250ml/8.8flozs cream
- 1 cup icing or powdered sugar
- 750g/26ozs. mascarpone, room temperature
- 1/2 cup/125ml/4flozs espresso coffee, chilled
- 2 tablespoons/40ml/1.4flozs. marsala or kahlua
- 1/3 cup water
-
1 tablespoon + 1 teaspoon gelatine powder
-
200g/7oz savioardi or sponge finger
- 1 cup/250ml/8.8flozs. espresso coffee, chilled
- 45ml/1.5flozs. Kahlua or marsala
- Cocoa powder to dust on top
Step 1 - Spray a 20cm/8inch springform pan on the base with oil spray and line the sides with parchment.
Step 2 - Whip the cream with the sugar until soft peaks form. Add the mascarpone and whip until smooth and fluffy. Add the coffee and marsala or Kahlua and whip until combined.
Thermomix note: insert butterfly attachment and whip cream and sugar for 30 seconds on speed #3.5. Then add mascarpone and whip for 20 seconds on speed #3.5. Then add coffee and Kahlua and whip for 10 seconds on speed #3.5. When gelatine is liquid (see step below), add to the cheese mixture and whip for 10 seconds on speed #3.5. Do not refrigerate the cheese mixture.
Step 3 - Sprinkle the gelatine powder over the water and place in the microwave and cook at 100% power in 10 second bursts until clear and viscous. Cool for a minute then add to the cheesecake mixture and whip until combined. Leave at room temperature and do not refrigerate the cheese mixture.
Step 4 - Spread a quarter of the cheese mixture onto the base of the prepared tin. Refrigerate the tin for 30-45 minutes.
Step 5 - Mix the coffee and Kahlua and have this ready for dipping. When the cheese mixture is set in the fridge dip the sponge fingers briefly in the coffee and then place as a layer. You will have to trim some to fit the round tin.
Step 6 - Layer with another quarter of the cheese mixture and refrigerate for 30-45 minutes. Then repeat with another layer of dipped sponge fingers and then repeat with the cheese. Refrigerate overnight.
Step 7 - When ready to serve, dust with cocoa powder. I remove the side of the springform and parchment and leave it on the base of the springform tin.