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Tiramisu cheesecake pots


Makes: 2
timePrep time: 20 mins
timeTotal time:
Tiramisu cheesecake pots
Recipe photograph by Martin Poole

Tiramisu cheesecake pots

A velvety cheesecake combined with the coffee kick of a tiramisu, this makes the perfect ‘pick me up’ to round off a meal

Makes: 2
timePrep time: 20 mins
timeTotal time:

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Nutritional information (per serving)
Calories
999Kcal
Fat
71gr
Saturates
44gr
Carbs
67gr
Sugars
51gr
Fibre
1gr
Protein
6gr
Salt
0.7gr

Sarah Akhurst

Sarah Akhurst

Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst ’s recipes
Sarah Akhurst

Sarah Akhurst

Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst ’s recipes

Ingredients

  • 50g digestives
  • 25g butter, melted
  • 4 sponge fingers
  • 4 tbsp coffee liqueur (such as Kahlúa or Tia Maria)
  • 125g mascarpone
  • 100ml double cream
  • 1 tsp vanilla bean paste
  • 2 tbsp caster sugar
For the whipped coffee topping
  • 2 tbsp instant coffee granules
  • 2 tbsp caster sugar
  • 2 tbsp just-boiled water

Step by step

  1. Blitz the digestives to a crumb in a food processor, or put them in a food bag and crush with a rolling pin. Mix with the melted butter, stirring until all the crumbs are well coated, then divide the mixture between two glasses. Refrigerate while you make the filling.
  2. Put the sponge fingers in a shallow bowl and pour over the coffee liqueur, turning them over after a minute so they soak up all of the liqueur.
  3. Put the mascarpone, double cream, vanilla bean paste and sugar in a bowl and whisk to soft peaks.
  4. Divide half of the cheesecake mixture between the two glasses then add the liqueur-soaked sponge fingers. Spoon on the rest of the cheesecake mixture, and smooth over the top.
  5. For the whipped coffee topping, whisk the instant coffee with the sugar and boiled water for 3-4 minutes until light and fluffy. Spoon on top of the cheesecake pots and chill until ready to serve.

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