Description
A luxurious no-bake fusion dessert combining the flavors of Italian Tiramisu with a creamy New York style cheesecake, topped with a rich chocolate espresso glaze.
Ingredients
Scale
- 24 ladyfingers
- 1 cup strong brewed espresso, cooled
- 16 oz mascarpone cheese, room temperature
- 8 oz cream cheese, room temperature
- 1 cup powdered sugar
- 2 cups heavy whipping cream, cold
- 1 tsp vanilla extract
- 4 oz dark chocolate, chopped
- 2 tbsp espresso powder
- 1/4 cup heavy cream (for ganache)
- Unsweetened cocoa powder for dusting
Instructions
- Quickly dip ladyfingers in espresso and line the bottom of a 9-inch springform pan.
- In a large bowl, beat mascarpone and cream cheese until smooth and fluffy.
- Sift in powdered sugar and vanilla extract, mixing on low then medium speed until combined.
- In a separate bowl, whip heavy cream to stiff peaks and gently fold it into the cheese mixture using a spatula.
- Spread the filling evenly over the ladyfinger crust and freeze for 30 minutes.
- Melt dark chocolate with espresso powder and 1/4 cup cream until smooth.
- Pour the chocolate espresso cream over the chilled cake and smooth the surface.
- Dust generously with cocoa powder and refrigerate for at least 6 hours before serving.