Steps for the Tiramisu Cheesecake

• To make this tiramisu cheesecake, start by preparing the base. Melt the butter in a small pot. You can also melt it in the microwave. Finely grind the biscuits together with the unsweetened cocoa in a food processor. You can replace the plain biscuits with chocolate ones if desired. Pour the butter over the biscuits and press well into a 20 cm springform pan lined with parchment paper at the base. Level it well with the back of a spoon, creating a shell for the sides, and place in the freezer to firm up for 20 minutes. Meanwhile, prepare the custard as per the recipe by clicking the link below https://blog.giallozafferano.it/rosly/ricetta-crema-pasticcera/ and allow it to cool completely.

  

• In a bowl, whip the cold mascarpone from the fridge with the heavy cream and powdered sugar or sweetened cream using electric whisks until fluffy. Gradually fold in the previously prepared custard, mixing carefully until you obtain a fluffy mixture.

  

• Take the pan from the freezer and pour in half of the cream. Layer it with soaked ladyfingers in coffee and finish with more cream, creating wavy movements to give the cheesecake a more attractive look. Place in the freezer for 5-6 hours or overnight.

  

• Take the cake out of the freezer and carefully remove the ring with the help of a hairdryer, remove the parchment paper, and place it on a serving plate. Decorate the surface with unsweetened cocoa powder and let the cheesecake acclimate in the fridge for a few hours. Serve.

  

• And there you have it, the tiramisu cheesecake is ready. I hope you like my latest recipe, see you next time friends.