Tiramisu cheesecake
4
35'
Ingredients:
Sponge fingers cake:
Mascarpone and coffee cream:
Fluffy mascarpone:
Directions:
Sponge fingers cake:
Whip the egg whites with sugar. Add the egg yolks. Sift cornstarch with flour and gently mix the batter. Place dollops of the size desired and bake at 190 ºC.
Fluffy mascarpone:
Whip up the egg yolks in a blender. Mix the sugar and water. Start to cook and bring it to 120 ºC. Pour on the whipped yolks in a fine stream. Let them get good and fluffy. Add the gelatin sheets dissolved in milk. Furthermore, whip the cream with the mascarpone. Gently mix the two blends. Use immediately.
Mascarpone and coffee cream:
Mix the milk, sugar and egg yolk and bake at 85 ° C. Then add the previously soaked gelatin sheets and soluble coffee. Let the mixture to down to a temperature of 50 ° C and add the mascarpone. Emulsify in a blender and let gel at +4º C for 12 hours.
Place part of the mascarpone and coffee cream in the bottom of a mold. Cover with a disk of sponge fingers soaked in amaretto coffee syrup. Stack on a layer of fluffy mascarpone on top. Cover again with a disk of sponge fingers soaked in amaretto coffee syrup. Stack another layer of fluffy mascarpone and cover with cocoa crumble. Finish off with cocoa powder. Keep chilled at +4 ºC.
