Ref: 448
Heading: Puddings
Cuisine: Italian
Food Type: Vegetarian
No of Portions: 8
Change no of portions required to :
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Ingredients & Prep
500 ml
double cream whipped
400 g
mascarpone cheese
100 g
icing sugar
100 g
dark chocolate shaved with a potato peeler
60 ml
coffee liqueur
Base
250 g
digestive biscuits bashed into a fine crumbs
120 g
butter melted
Sponge Marinade
60 ml
strong cold espresso coffee
60 ml
coffee liqueur
8 Sponge fingers
1 tbsp
icing sugar
Garnish
50 g
dark chocolate shaved with a potato peeler
Method
Step 1
Make the base first by putting the biscuits in a bag & bashing with a rolling pin or a pan into crumbs, place crumbs into a bowl & add melted butter & stir in to combine.
Step 2
Take a 23 cm removable bottom spring-form cake tin, line with a little butter, then tip butter biscuit crumb mixture in the tin, even out & pack down to form the base. Chill in the fridge.
Step 3
Make the filling by placing mascarpone into a bowl with the coffee liqueur mix to loosen, in a separate bowl add the cream & the icing sugar & whip to firm, then fold into the Mascarpone with the shaved chocolate, set aside in the fridge.
Step 4
In a bowl the sponge marinade, dip the sponge fingers in the marinade to soak in, make more marinade if you run out, lay the marinated fingers evenly in the bottom of the tin on top of the base.
Step 5
Tip the filling on top of the fingers/base, smooth out with a spatula/spoon & place in the fridge for an hour.
Step 6
Loosen the edge of the cheesecake with a knife undo the clamp (if one) take off the tin & place on a serving plate & sprinkle over the chocolate shavings.
Suggestion & Tips
New take on an Italian classic, serve with a cup of espresso coffee.