RECIPE: Tiramisu cheesecake

Ingredients:

• 250 g biscuits McVitie’s Digestive Original
• 80 g butter
• 3 cups of coffee

• 5 eggs
• 6 tablespoons of sugar
• 10 g gelatine in sheets
• 500 g mascarpone cheese
• 100 g ladyfingers
• 3 cups of coffee
• cocoa powder

1. Crush the biscuits McVitie’s Digestive Original using a blender, add melted butter and coffee, and mix well. Line a 22 cm diameter round cake tin with baking paper (on the sides too) and pour the mixture into the tin, pressing it well with the back of a spoon. Put the base in the refrigerator for 30 minutes (or 15 minutes in the freezer).
2. Meanwhile prepare the cream, separate the yolks from the whites into two bowls. Beat the yolks with sugar and when you get a foamy mixture, add the mascarpone cheese and mix until you get a smooth cream. Place the gelatine in a bowl with water to soften, squeeze it out and melt it in the microwave for a few minutes with a spoonful of water. When it has cooled, add it to the mascarpone cheese and egg mixture and mix well. Beat the egg whites until stiff, then add them to the mascarpone cheese cream and gently mix from bottom to top.
3. Remove the base from the refrigerator and pour half of the mascarpone cheese mixture over it. Dip the ladyfingers in the coffee and arrange them in a circle on the cream. Cover the ladyfingers with the remaining mascarpone cheese cream. Put the cheesecake back in the fridge to set for at least 4-5 hours.
4. Once cooled, sprinkle bitter cocoa powder over the surface of the cheesecake. Enjoy :)