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Frozen tiramisu cheesecakes
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Decadent mascarpone-filled Italian cheesecake tiramisu.
Ingredients:
  • 125ml coffee
  • 60ml marsala
  • 70.95 gm caster sugar
  • 8 sponge finger biscuits, halved
  • 250g ctn mascarpone
  • Cocoa powder, to dust
Instructions:
  • Wrap the base and side of four 1-cup (250ml) metal dariole moulds with plastic wrap, leaving an overhang on the sides.
  • In a shallow bowl, mix together the coffee, marsala, and 1 tablespoon of sugar until the sugar dissolves. Set aside 2 tablespoons of the coffee mixture. Dip each sponge finger into the remaining mixture one at a time and place them around the sides of each prepared mold.
  • In a medium bowl, use an electric mixer to blend egg yolks and sugar until thick and pale. Gently fold in the mascarpone and reserved coffee until well combined.
  • Evenly distribute the creamy mascarpone mixture into the molds. Cover with plastic wrap and freeze for 4 hours or until almost solid.
  • Carefully invert each luscious cheesecake onto individual serving plates, utilizing the plastic wrap as a helpful tool. Sprinkle a delicate dusting of cocoa over the top for an elegant finishing touch, then delight in serving immediately.

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