Our holiday-worthy version of iconic Italian tiramisu is a fabulous cheesecake that features the traditional flavours with show-stopping new looks.
- Prep time 45 minutes
- Total time 13 hours & 30 minutes
- Portion size 12 servings
- Credits : Canadian Living Magazine
Ingredients
Crust:
Filling:
Assembly:
Method
Crust Preheat oven to 350°F; line bottom of 8-inch round springform pan with parchment paper.
In bowl, mix graham cracker crumbs, coffee granules, sugar and butter until crumbly. Press firmly into bottom of prepared pan in even layer. Bake for 10 minutes. Let cool completely, at least 30 minutes.
Filling In small microwaveable bowl, stir gelatin with 1/4 cup cold water. Let stand for 5 minutes.
In large metal bowl, whisk together egg yolks, sugar and honey until smooth. Place bowl directly over saucepan of simmering water. Using electric mixer on high speed, beat until mixture has tripled in volume and forms ribbon when mixer is raised, about 8 minutes. On medium speed, beat in mascarpone, cream cheese and almond extract until smooth. Heat gelatin in microwave for 20 seconds; beat into cheese mixture until smooth.
In separate bowl, using electric mixer with clean beaters on high speed, beat cream until soft peaks form, 2 to 3 minutes. Using spatula, gently fold whipped cream into cheese mixture.
Assembly In deep plate, stir espresso with amaretto.
Spread half of the Filling over cooled Crust. One at a time, quickly dip ladyfingers into espresso mixture and place them in even layer on top of Filling in crust (break them as needed to fit). Dust with a little cocoa powder. Spread remaining Filling over top; smooth with spatula. Refrigerate for at least 12 hours.
Just before serving, dust cake with more cocoa powder, and top with rolled wafers, chocolate truffles and chocolate shavings, if using. (Make-ahead: Can be refrigerated for up to 4 days, or sliced and individually wrapped in plastic wrap and frozen for up to 3 months.)
Nutritional facts PER SERVING about
- Calories 600
- Total fat 46 g
- Saturated fat 26 g
- Cholesterol 230 mg
- Sodium 480 mg
- Total carbohydrate 38 g
- Fibre 0 g
- Sugars 24 g
- Protein 9 g
- Iron 0.7 mg
