Tiramisu cheesecake in glasses
Recipe for individual tiramisu cheesecakes served in glasses.
Servings 8 servings
Calories 604kcal
Ingredients
Biscuit base
- 160 g Bastogne biscuits or Biscoff/speculoos biscuits
- 50 g butter
Mascarpone cream
- 250 g mascarpone
- 100 g cream cheese
- 400 ml whipping cream (38% fat)
- 65 g icing sugar
- 2 tsp vanilla sugar
For assembling
- 16 sponge fingers (savoiardi)
- 300 ml cold espresso
- Cocoa powder
Instructions
Biscuit base
- Melt the butter in a saucepan and set aside.
- Blitz the biscuits to fine crumbs, stir in the melted butter and divide between 8 serving glasses. Press the crumbs down lightly in the base.The glasses need to hold two layers of sponge fingers and 3 layers of cream, so they should be fairly tall.
Mascarpone cream
- Put the mascarpone, cream cheese, whipping cream, icing sugar and vanilla sugar in a bowl and whisk to a soft, light cream. Take care not to over-whip it.
- Spoon the mascarpone cream into a piping bag.
Tiramisu cheesecake in glasses
- Dip all the sponge fingers in the espresso and set them aside on a chopping board.
- Pipe a little mascarpone cream onto each biscuit base, snap a sponge finger in half and lay the 2 halves in each glass. Press them gently into the cream if needed.
- Continue with the next layer of cream, another layer of sponge fingers, and finish with a layer of mascarpone cream on top.
- Smooth the top with the back of a warm spoon and dust with cocoa powder, ideally just before serving.
Nutrition
Calories: 604kcal | Carbohydrates: 41g | Protein: 8g | Fat: 46g | Saturated Fat: 27g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 162mg | Sodium: 251mg | Potassium: 168mg | Fiber: 1g | Sugar: 16g | Vitamin A: 1619IU | Vitamin C: 0.4mg | Calcium: 117mg | Iron: 2mg