Tiramisu Espresso Martini No-Bake Cheesecake

Dish Magazine – Issue 101

Tiramisu is undoubtedly one of the most famous desserts to come out of Italy. Literally meaning ‘a pick me up’, it’s a rich dessert consisting of layers of sweet mascarpone cheese, ladyfinger biscuits soaked in coffee and Marsala wine, and grated chocolate. It’s a stalwart of Italian restaurant menus and eaten across the country, with many variations of the traditional recipe to be found. We’ve created our own by combining the familiar tiramisu flavours in a cheesecake. One for a special occasion, this makes for a real showstopper of a pudding!

TOP TIP: I used about 20 Salvadori Biscuits.

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Base Ingredients

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Topping Ingredients

Equipment

Grease a 23cm springform cake tine and line the base and sides with baking paper.

Base Instructions

1. Grease and line base and sides of a springform tin with enough cling film to form a 5 cm overhang all the way round.
2. Place butter in mixing bowl and melt 2 min/70°C/speed 0.5.
3. Add biscuits and coffee and pulse Turbo/2 sec/2-3 times. 
4. Press into base of prepared tin using the back of a spoon.
5. Place a bowl on mixing bowl lid and weigh in 120g Kahlua and 2 tablespoons of instant coffee. 
6. Remove from lid then stir. 
7. Dip sponge fingers briefly in mixture to soak, one at a time, and place over biscuit base (break if necessary to fit in a single layer). 
8. Chill until needed. 
9. Cover and chill remaining coffee mixture. 
10. Clean mixing bowl

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Filling Instructions

1. Place 250 g marscapone, and 220 g sugar in mixing  bowl then heat 4 min/98°C/speed 2. 
2. Meanwhile, soak gelatine in a bowl of cold water for  5 minutes.
3. Add squeezed-out gelatine and mix 20 sec/speed 3. 
4. Transfer to a bowl and set aside to cool (stirring  occasionally to prevent lumps forming). 
5. Clean mixing bowl.
6. When mixture has cooled, insert butterfly whisk. 
7. Place cream cheese, egg yolk and vanilla bean paste in mixing bowl then whisk 20 sec/speed 4.
8. Without measuring cup, mix 45 sec/speed 3, while adding cooled cream mixture through hole in mixing bowl lid. 
9. Scrape down sides of mixing bowl with spatula.
10. Add leftover Kahlua from the Salvadori biscuit mixture then mix 10 sec/speed 3. 
11. Spread mixture over sponge biscuit layer. 
12. Cover with cling film and chill overnight. 
13. Clean mixing bowl.

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Topping Instructions

1. Insert butterfly whisk. 
2. Place 250 g mascarpone, 1 teaspoon vanilla bean paste and 250 g double cream in mixing bowl then whip 30 sec/speed 3. 
3. Spread over top of cheesecake, swirling with a fork to create peaks.
4. Decorate with finely grated dark chocolate