Tiramisu cheesecake with mascarpone

Name: Tiramisu cheesecake with mascarpone
Ingredients: 170 g Petit biscuits; 60 g butter; 200 ml water; 2 tablespoons sugar; 1 tablespoon amaretto; 200 g ladyfingers; 500 g mascarpone; 80 g vanilla powdered sugar; 1 teaspoon vanilla extract; 200 ml whipping cream; 1 tablespoon Nutella chocolate spread; 1 tablespoon cocoa

Dessert - Tiramisu cheesecake with mascarpone by Gabriela I. - Recipia

Tiramisu cheesecake is served cold after a meal, with a biscuit base, syrup-soaked ladyfingers and airy mascarpone cream, finished with cocoa. I wanted to try the combination after seeing it online, using what I had on hand. I cut thin slices so the layers of ladyfingers stay visible. Preparation: 30 minutes. Cooking: 10 minutes. Resting: 140 minutes. Total time: 180 minutes. Servings: 12. Approximately 415 kcal and 5 g of protein per serving.

Ingredients

For the crust

170 g Petit biscuits
60 g butter

For the syrup

200 ml water
2 tablespoons sugar
1 tablespoon amaretto

For the ladyfinger layer

200 g ladyfingers

For the cream

500 g mascarpone
80 g vanilla powdered sugar
1 teaspoon vanilla extract
200 ml whipping cream
1 tablespoon Nutella chocolate spread
1 tablespoon cocoa

Preparation

1. Preheat the oven to 180°C. Line a 26 cm round springform pan with baking paper. Crush the biscuits, mix them with the melted butter and press the mixture into the pan. 2. Bake the base for 10 minutes, until slightly firm. Remove the pan and leave the base to cool for 20 minutes. 3. Mix the water with the sugar and amaretto to make the syrup. Dip the ladyfingers in one at a time and arrange them over the cooled base. 4. Beat the mascarpone with the vanilla powdered sugar and vanilla extract. Add the whipping cream in two batches and beat until you have a light, smooth cream. 5. Set aside 5 tablespoons of the cream, then spread the rest over the ladyfingers. Mix the reserved cream with the chocolate spread and transfer it to a piping bag. 6. Pipe shapes on top with the chocolate cream and sift cocoa over the cake. Refrigerate the pan for at least 2 hours. 7. Carefully remove the ring from the pan and move the dessert to a serving plate. Slice and serve cold.

Notes

A 22-24 cm pan makes the layers higher than a 26 cm one; in the larger pan, the slice will be lower. Use mascarpone and whipping cream meant for whipping, since cooking cream does not whip up as well and the cream may stay soft. Ladyfingers absorb the syrup quickly, so this part is easy to rush: dip them briefly in the liquid, without leaving them to soak. The amaretto goes into the syrup without being heated; for the alcohol-free version, replace it with 1 tablespoon of strong, cooled coffee. For a gluten-free version, choose certified gluten-free biscuits and ladyfingers, keeping the quantities in the list. The biscuits and ladyfingers may contain gluten, and the mascarpone and whipping cream are dairy products. A cold slice goes well with a short espresso, with the coffee flavor already soaked into the ladyfingers. Keep the dessert covered in the fridge and eat it within 3 days; you can assemble it a day ahead.