These little creations are for the lovers of cheesecake and tiramisu and what a perfect couple they really are! I really wanted to make a creamy dessert which had a big hit of flavour. These definitely do give you that hit of flavour with added punch of alcohol. I love tiramisu and think it makes a great dessert, it’s so creamy, subtley sweet with that extra strong taste of coffee. I also love love love cheesecake to and it’s the most versatile dessert out, you can add so many different flavours and extra additions to make it taste so good.
I looked at many different recipes online and I added my own twist to the recipe I used. Also by putting the mixture in a dessert glasses it makes them look that extra bit special. I wanted to make mini layered cheesecake instead of a huge one. I still started with a digestive biscuit base then layering it with broken soaked fingers, cheesecake mix and grated chocolate. To make it even more indulgent I topped it up with cream and extra chocolate. These are all optional and you don’t have to add the ladyfingers or the grated chocolate.
- 130g - digestive biscuits
- 40g - unsalted butter
- 1 tbsp - sugar
- 200g - cream cheese
- 200g - mascarpone
- 200ml - double cream (extra for decorating)
- 57g - icing sugar
- 5-6 tsp - instant coffee granules (or a strong cup of coffee)
- 2 tsp - vanilla extract
- 225ml - hot water
- 5-6tsp - coffee
- 2tbsp - sugar
- 3tbsp - Tia Maria
- 12-20 - Ladyfingers (depending on the size of your dessert pots)
- 50g - grated chocolate (optional)
- cocoa powder for decorating
- Extra whipped cream
- 1. Firstly grind the biscuits or bash them in a zip lock bag. In a small bowl mix together the ground digestives and melted butter to make the digestive base and set aside.
- 2. Dissolve the coffee granules in the hot water. Set aside
- 3. In a stand mixer whip 200ml double cream until it reaches stiff peaks, empty in another bowl and place in the fridge. *If using for decorating I would beat the rest of the double cream to save washing up! and place in separate bowl.
- 4. Meanwhile, beat together the mascarpone, cream cheese and powdered sugar with a hand mixer until smooth and there are no lumps.
- 5. Mix in the vanilla extract and 4 tablespoons of the coffee mix, taste at this point and add in more coffee, sugar or vanilla if desired
- 6. Fold in the double until incorporated don't over mix.
- 7. Now it's ready to assemble.
- Step 1: Firstly have another bowl ready for the coffee for the ladyfingers. In there add 1/2 teaspoon of sugar, coffee and Tia Maria to taste, you may need more sugar, coffee or Tia Maria. You will need a lot as the biscuits soak up a lot of the liquid.
- Step 2: Place two tablespoons (as a guide) of the digestive mix at the bottom of the dessert pot and press down to make smooth.
- Step 3: Break a ladyfinger in three pieces and place them to the coffee mix working quickly take it out and place in the dessert pot, squish them so it fits into place and is flat. Then layer it with the cream cheese and finally sprinkle the chocolate. Repeat the layers until it you reached the top.
- Step 4: Pipe the top with whipped cream and sprinkle with extra grated chocolate
- 8. Set the Tiramisu Cheesecake in the fridge overnight to firm up.
