Doses for 8 portions
INGREDIENTS for the base
- 160g digestive biscuits
- 60g melted butter
- 1 spoon of ground coffee
INGREDIENTS for the cream
- 6 eggs
- 500g mascarpone cheese
- sugar
INGREDIENTS for the decoration
- cocoa powder
EQUIPMENTS
-Cake baking tray
-Kitchen scale
-Spatula
PROCEDURE for the base
1-Blend the biscuits and add coffee powder; add the melted butter while mixing.
2- Apply baking paper on an ovenproof dish and lay the mixture with adequate pressure so that it becomes a rigid base. You can also choose a glass baking dish, this will not require the use of baking paper.
3- Leave it in the fridge to rest
PROCEDURE for the cream and decoration
4- Separate the yolks from the egg-whites
5- Add 6 teaspoons of sugar to the six egg whites and whisk until the mixture is nice, frothy and compact
6- To the 6 yolks we will add 6 tablespoons of sugar, start whipping with the whisk by mixing everything well. Then add the mascarpone and continue working the mix until we obtain a homogeneous cream.
7- Add the whipped whites to the mixture using a spoon and making gentle movements from the bottom up.
8- Once a frothy and homogeneous compound is obtained, we will apply it over the previously prepared biscuits base and level the surface with a spatula.
9- Sprinkle the surface with cocoa powder
10- Leave to rest in the fridge overnight if you have chosen the cheese-cake mold option or 4-6 hours if you have used the glass baking dish
Your tiramisu cheesecake is ready!!
You can also prepare it as small portions in glass thin.
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