This tiramisu cheesecake is pure decadence. Creamy, smooth, rich and delicious, with all the passion, flair and attitude of the original Italian favourite.
- 1/4 cup medium ground espresso coffee beans
- 1 cup (250 ml) boiling water
- 2 tbsps caster sugar
- 1/3 cup (80 ml) marsala
- 250 g sponge finger biscuits (savoiardi)
- 2 tsp powdered gelatine
- 2 tbsps water, extra
- 300 ml thickened cream
- 125 g cream cheese, softened
- 1/4 cup (40 g) icing sugar
- 250 g mascarpone cheese
- 2 tbsps marsala, extra
- 150 g chocolate-coated coffee beans, chopped coarsely
Grease a 24-cm closed springform pan.
Combine coffee and the water in a coffee plunger; stand 4 minutes before plunging. Combine coffee, caster sugar and marsala in a medium heatproof bowl; cool for 10 minutes.
Place ⅓ cup of the coffee mixture in a small saucepan; simmer, uncovered, until mixture is reduced to about 1 tablespoon. Cool.
Cut each biscuit into 7cm lengths; reserve end pieces. Dip flat side of biscuits, one at a time, in remaining coffee mixture; arrange biscuits, round-side out, around side of pan. Dip reserved biscuit ends in coffee mixture; place over base of pan.
Add gelatine to the extra water in a small heatproof jug. Stand jug in a small saucepan of simmering water; stir until gelatine is dissolved. Cool.
Whip cream until soft peaks form.
Beat cream cheese and sifted icing sugar in a medium bowl with an electric mixer until smooth. Add mascarpone and the extra marsala; beat until mixture is combined. Stir in the gelatine mixture; fold in whipped cream.
Spread filling into pan. Drizzle reduced coffee mixture over cheesecake, pull skewer backwards and forwards several times for a marbled effect. Refrigerate overnight.
Serve cheesecake topped with chocolate-coated coffee beans.