Tiramisu Cheesecake Recipe
- 2 c espresso cold
- 12 oz lady fingers
- 8 egg yolks organic
- 2 lb mascarpone cheese
- 1 1/2 c heavy cream
- 1/2 c granulated sugar + 2 tbsp organic
- 4 tsp vanilla extract
- 2 tbsp finely ground espresso beans
In the bowl of a kitchen aid mixer whip together the heavy cream with 2 tbsp of granulated sugar until stiff peaks form. Transfer to a bowl and refrigerate until ready to use.
Rinse the kitchen aid bowl and dry it well. Add the egg yolks, sugar and vanilla extract. Whisk together until creamy then start adding the mascarpone cheese spoon by spoon and wait until it is incorporated before adding more.
Once all the mascarpone cheese has been incorporated, remove the whipped cream from the fridge and gently fold it into the egg yolk mascarpone mixture.
Set a medium size glass dish on the counter and layer the bottom of it with ladyfingers quickly dipped in the espresso. Top with half of the mascarpone whipped cream filling and layer it with the remaining espresso dipped ladyfingers.
Finish the Italian Tiramisu cheesecake with the remaining mascarpone mixture on top.
Using a fine sieve dust the top of your Tiramisu with the espresso grounds and refrigerate.
Allow the Tiramisu cheesecake to set in the refrigerators for about 3 hours before serving.
Rinse the kitchen aid bowl and dry it well. Add the egg yolks, sugar and vanilla extract. Whisk together until creamy then start adding the mascarpone cheese spoon by spoon and wait until it is incorporated before adding more.
Once all the mascarpone cheese has been incorporated, remove the whipped cream from the fridge and gently fold it into the egg yolk mascarpone mixture.
Set a medium size glass dish on the counter and layer the bottom of it with ladyfingers quickly dipped in the espresso. Top with half of the mascarpone whipped cream filling and layer it with the remaining espresso dipped ladyfingers.
Finish the Italian Tiramisu cheesecake with the remaining mascarpone mixture on top.
Using a fine sieve dust the top of your Tiramisu with the espresso grounds and refrigerate.
Allow the Tiramisu cheesecake to set in the refrigerators for about 3 hours before serving.
CHOCOLATE VERSION
3 oz dark chocolate, shaved. 1/4 c cocoa powder. Sprinkle the chocolate over the mascarpone layers and finish with a dusting of cocoa powder.
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