The tiramisu cheesecake is one of the many revisited versions of the classic dessert that we all love.
This cake is perfect for any party and/or occasion and does not require baking.
The cream is prepared WITHOUT EGGS, which makes it lighter and easier to digest.
If you liked this recipe and love cheesecakes, don’t miss the following links:
- Difficulty: Medium
- Cost: Medium
- Rest time: 3 Hours
- Preparation time: 1 Hour
- Portions: 6-8
- Cooking methods: No bake
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 10.5 oz ladyfingers
- 7 tbsp butter
- 1/4 cup coffee (about 2 small cups)
- 1 cup sweetened whipping cream
- 1 cup mascarpone
- 2 tbsp condensed milk
- to taste unsweetened cocoa powder
- A few stick biscuits (for decoration)
- 3 sheets gelatin (12 grams)
- 1/4 cup milk
Tools
- Chopper
- Electric mixers
- Springform pans
Steps
Let’s prepare the base
Put the ladyfingers in a blender and grind them finely.
Add the melted butter and coffee and mix well.
Pour the mixture into a springform pan and level it using the back of a spoon.
Put the pan in the freezer to rest.
Let’s prepare the cream
Soak the gelatin sheets in cold water.
In the meantime, whip the cream with an electric mixer or with a Bimby.
Add the mascarpone and condensed milk and mix for about 20 seconds.
Squeeze the gelatin and dissolve it in hot milk. Add it to the cream and mix well.
Take the ladyfinger base out of the freezer and pour the cream on top.
Level with a spoon and put it in the fridge to rest for at least 3 hours.
After this time, take the cheesecake out of the fridge, open the pan’s springform, and gently place it on a cake plate.
Decorate with unsweetened cocoa and biscuits as you like.
Enjoy your snack!
Storage and tips …
Store in the fridge covered with a cake dome.
Consume within 2/3 days
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