I’m a fan of Tiramisu. It used to be different: I don’t drink coffee, so I always assumed I’d hate Tiramisu since it has coffee in it… Silly, I know. But my eyes opened in time to learn to love this yummy Italian treat. Many people say it’s their favorite dessert and I can’t blame them 🙂
I’ve made Tiramisu Ice Cream before and now I wanted to try a Tiramisu Cheesecake. Oh. My. God. Why haven’t I done this before? It’s heaven. Truly!
Many restaurants serve a traditional Tiramisu, but I must say nothing beats a homemade one. I’m not saying my Tiramisu is the best one in the world, but I just like it better with speculoos instead of ladyfingers 🙂 I think it’s such a shame if people buy frozen Tiramisu because they don’t have time to make it themselves. I get that. I do. But it’s just too bad because I have had some awefull Tiramisu’s. Even at Italian restaurants! What I’m trying to say here is that it really doesn’t take that long to make a Tiramisu and it’s so much better than storebought ones. Although there are a few storebought ones that come pretty close to the real deal.
The bottom is made from crushed speculoos. I like using a foodprocessor such as the Braun Multiquick 9. This may sound like a commercial, but I really do like it. This foodprocessor is my new second best friend ;-). My Kenwood robot stays number 1 because I need him all the time. Mr. Braun crushed my speculoos in 10 seconds (!). That’s waaaaaaay faster than me and my rolling pin xD
What we need:
- 180g butter
- 250g Mamita’s Bakeries Speculoos
- 350g mascarpone
- 200 ml cream (> 35% fat)
- 6 Dr.Oetker gelatine sheets
- 100g crystal sugar
- 1 bag vanilla sugar
- 1 espresso, cooled
- 1 shot of Amaretto
- cocoa powder
- spring cake tin
- sheet of parshment paper
- Melt the butter in a saucepan
- Crush the speculoos
- Place the spring cake tin on the sheet of parshment paper and draw a circle around it. Cut it out and place in the cake tin.
- Mix together butter and speculoos and poor in the cake tin.
- Push down with your hands or a glass.
- Set aside in the fridge.
- Soak the gelatine in a bowl with cold water.
- Mix together sugar, vanilla sugar and cream cheese.
- Fill a small mug with some hot water, not too much.
- Squeeze the gelatine and put them in the hot water. Stir until all is absorbed. If needed, add a little extra hot water.
- Whip the cream.
- Add the gelatine to the cream cheese mixture and mix well.
- Poor in the espresso and the Amaretto and gently blend it in using a spatula. The mixture should become moka colored and smooth.
- Add the whipped cream one spatula at a time and gently blend together.
- Evenly spread the cheesecake on top of the bottom.
- Put in the fridge for at least 4 hours or overnight.
- Finish off with cocoa powder and it’s ready to be eaten!
I hope you guys enjoy!
Have a delicious day ❤
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