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Tiramisu Cheesecake with Coffee Cream Topping

Tiramisu Cheesecake with Coffee Cream Topping

Ingredients

  • 1 cup strong black coffee
  • 60ml Olive Pride 3 Leaf Balsamic Vinegar
  • 1 cup caster sugar
  • 500ml whipping cream
  • 500g mascarpone cream
  • 1 cup icing sugar
  • 15ml vanilla extract
  • 100g milk chocolate, grated
  • 100g dark chocolate, grated
  • 200g Boudoir/finger biscuits
  • 3 cups strong black coffee extra
  • Fresh mint to garnish

Instructions

1

In a saucepan combine the coffee, balsamic vinegar and sugar until reduced by half

2

Set aside and allow to cool

3

In a bowl, whip the cream to soft peaks and fold in half with the coffee and balsamic reduction

4

Continue to whisk to stiff peaks

5

Place both batches in the fridge until needed

6

In a bowl whisk the mascarpone cream with the icing sugar and vanilla extract

7

Fold in the grated chocolate and plain whipped cream, then place in the fridge

8

Dip the finger biscuits in the remaining coffee and line the bottom of the dish with half

9

Top with the mascarpone mixture then the remaining coffee dipped finger biscuits and top with coffee cream.

10

Place in the fridge to set for 6 – 12 hours

11

When ready to serve garnish with mint leaves and serve chilled.

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