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Collect the cream in a saucepan4and heat it without bringing it to the boil.
Step 5
Carefully squeeze the gelatin sheets5.
Step 6
Transfer them to the hot cream, off the heat, and stir until completely dissolved.6.
Step 7
Cut the ladyfingers: cut each biscuit neatly diagonally lengthwise7, so as to form a sort of petal.
Step 8
Collect the egg yolks in a large bowl with the sugar8.
Step 9
Collect the water and sugar in a saucepan and bring to the boil to prepare the syrup9.
Step 10
Meanwhile, start whisking the egg yolks with the sugar.10.
Step 11
Monitor the temperature of the syrup11. As soon as it approaches 121°C, start whisking the egg yolks again.
Step 12
Then, once the exact temperature is reached, pour in the syrup while continuing to whisk.12. Whisk again until the mixture cools.
Step 13
At this point, add the mascarpone and the cream cheese, eliminating any liquid residue.13, and start whisking again.
Step 14
Also add the cream with the gelatin14and, as soon as the mixture is homogeneous, place it in the refrigerator.
Step 15
Quickly pass each ladyfingers in the coffee and compose the base as if it were a flower inside a 18 cm diameter springform pan.15.
Step 16
Take the cream and distribute half of it in the pan16.
Step 17
Continue to form a new layer of soaked ladyfingers17.
Step 18
Finish with the cream and level the surface18.
Step 19
Soak even the smallest remaining parts of the ladyfingers cup in the coffee and place them on the surface to form a flower.19.
Step 20
Place the cheesecake in the refrigerator for at least 6 hours20. Place it on a flat plate to avoid coffee spills.
Step 21
Once the resting time is over, unmold the cake using a thin-bladed knife.21.
Step 22
Sprinkle the surface of the cake with a generous layer of bitter cocoa22.
Step 23
Serve the tiramisu cheesecake in slices23.
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