Authentic Italian dessert recipe to try this Christmas
One of the reasons why Tuscany is so popular with tourists is the wide array of delicacies on offer. Whether you’re someone who loves cooking and baking or prefers testing out what other cooks have to offer, whilst staying in one our Tuscany villas why not take your hand to some authentic Italian baking? We have one recipe you simply must try out!
The best things in life are ones that combine the best of both worlds, and nothing is as irresistibly scrumptious as a tiramisu cheesecake, with its coffee-covered Italian ladyfingers and creamy base. This indulgent dessert is the perfect treat after feasting on a hearty Italian main course.
3 large eggs
1 tub of mascarpone cheese
3 x 8oz chunks of cream cheese
¾ of a cup of tripe-strength coffee
2 tbsp. of sugar, as well as 1 ¼ cups of sugar.
1 tbsp. of corn-starch
1 tbsp. of Kahlua (coffee-flavour liqueur)
A packet of Italian savoiardi ladyfingers
1 oz. of bittersweet chocolate.
For the garnish: unsweetened cocoa powder and chocolate curls.
Remove the bottom of a spring form pan and wrap the bottom with plastic wrap. Then turn your attention to the coffee, stirring the coffee, 2 tbsp. of sugar and the Kahlua liqueur in a bowl until the sugar dissolves. Put ½ of the ladyfingers to one side, whilst for the remaining ladyfingers dip one side into the mixture and place into the pan, wet side up, to cover the bottom of the pan. Freeze for 15 minutes to allow it to firm.
Lift off the plastic wrapping and place onto a flat plate in the freezer. Heat the oven to 160°C, reassemble the spring form pan and coat it with a non-stick spray. Dip one side of each of the reserve ladyfingers into your made-up coffee mixture, place wet side up and ensure they fill up all the spaces. Freeze this until it is ready to fill.
It is now time to beat the cream cheese, the 1¼ cups of sugar and corn-starch in a large bowl on a medium speed, until it’s combined into a smooth mixture. Beat in the eggs, 1 at a time, taking your care with mixing, until they are blended. Beat in the mascarpone and the 2 tbsp. of coffee. Pour half of this mixture into the pan, spreading it evenly. Then add a layer of ladyfingers (the ones from the freezer) and sprinkle with grated chocolate. Add on the remaining batter and spread evenly.
Put the cheesecake in the oven, baking for 45 minutes or until the centre moves slightly when shaken. Once cooked, turn the oven off and leave the oven door closed; this will need to be left in the oven for 45 minutes. Once the cheesecake is ready to be taken out of the oven, get a thin knife and carefully run it along the edge of the pan to release the cheesecake, leaving in the pan. Allow it to cool on a wire rack, covering loosely. Once cooled, allow this to sit in the refrigerator for around 4 hours up to a day, for optimum flavour.
When ready, take the cheesecake out of the refrigerator and remove the pan sides, placing the cake onto a serving dish. Dust the top with cocoa and sprinkle on chocolate curls for the finale, then enjoy!