If you love Cheesecake and Tiramisu, well this marriage made in heaven is just for you! Recently I have been really craving Tiramisu, it’s such an amazing dessert, creamy, full of coffee and a hint of alcohol! what more do you need?
I always think Tiramisu is like the ‘dessert’ version of lasagne, with the layers and filling, it’s fun to make and love the different layers.
I made this extra chocolaty by dusting cocoa powder after each layer and at the top I grated chocolate, all this is optional but if you like chocolate it gives that extra hit.
Just a disclaimer: If you decide to use glass pots like I did (what I didn’t know, which I discovered during a dinner party!!! (nightmare) was the biscuit base was solid). I realised that when taking them straight out the fridge and serving them straight away encouraged the cold insulation and made the base extra solid. I would advise to let the cheesecake come to room temp and serve then the base would be softer.
For the base
- 150 g Digestive Biscuits
- 75 g Unsalted Butter
- 1 tsp Instant coffee
- 250 g Double Cream
- 525 g Cream Cheese
- 200 g Icing Sugar
- 2.5 tsp Coffee
- 3 tbsp Tia Maria
- Savoiardi / Sponge biscuits Depending on dessert pot
Savoiardi / Sponge biscuit soak
- 1 tsp Coffee
- 1 tsp Tia Maria
- Cocoa Powder
- Chocolate Optional
- Using a food processor, crush your digestive biscuits until it resembles fine breadcrumbs, if not place them in a bag and use a rolling pin. In a small bowl place the crushed biscuits, instant coffee and mix until combined. Pour in your melted butter mix and press into the bottom of the dessert pot* of your choice. Place in the fridge.In a stand mixer (or using a bowl and electric whisk) add your double cream into the mixing bowl and whisk until it reaches stiff peaks, place into another bowl.In the same bowl (don’t worry about cleaning the bowl) add your cream cheese, vanilla extract, coffee and Tia Maria, and mix until combined.Add in your double cream mix until it's thick.In each dessert pot spread one layer of the Tiramisu mix onto the biscuit bases. Once completed, in a small bowl add a mix of the Tia Maria, coffee and warm water. Depending on your dessert pot, judge the amount of Savoiardi you would need for each dessert pot. Place that over the Tiramisu layer then dust with cocoa powder and grate some chocolate. Finally finish off with the last layer and dust with more cocoa powder and extra chcoolate. cover, and chill in the fridge for 5-6 hours, or preferably overnight.