Tiramisu, for those that don’t yet know, mean’s ‘pull me up’. The English equivalent is ‘pick me up’.
Although I don’t know anyone in Italy who uses tiramisu as anything other than a delicious, indulgent dessert. Zabaglione was used, maybe still is, if you felt a bit under the weather and needed a pick me up. Presumably the warnings about not using raw egg (traditionally an ingredient in zabaglione) hadn’t reached the members of my family who used this as a salve for sick children who were too poorly to go to school.
My dad (from Parma, NE Italy) would sometimes feign illness – something he never does as an adult – as a child in order to stay off school and have zabaglione made for him by his mamma.
Anyway, this is a tiramisu cheesecake. If you don’t like coffee or cheesecake then there is nothing for you in this cheesecake. I think the base is absolutely inspired, but, again, if you don’t like amaretti biscuits (and in truth I don’t, on their own, but somehow they work here) you may not like the slightly bitter hit. But this is a really excellent cheesecake, classy, different, complex. Just don’t be left alone with it. Oh and, once chilled, it’s really the most excellent if you take it out of the fridge for half an hour before eating.
If you plan to make this for an ‘occasion’ – say a special lunch or a dinner – then I really recommend you make it the night before and leave it sitting chilling in the fridge until you serve it. One less job to do, plus with the chilling of the base and the chilling of the cake etc, it does take quite a long time from start to finish. So don’t get caught out.
This was originally from Delicious magazine.
For the base:
275g amaretti biscuits, crushed
75g unsalted butter, melted
For the cheesecake:
700g mascarpone at room temperature. I use a mixture of 500g mascarpone, cream cheese, ricotta, depending on what I have in the fridge. But I wouldn’t go lower than 500g mascarpone
150g caster sugar
3 large eggs, separated
45ml dark rum
30g plain flour
half a teaspoon of vanilla extract
175g plain chocolate, chopped (of course I didn’t chop mine and just broke up the pieces, because I am lazy like that)
1 tablespoon of finely ground espresso coffee powder – I just use something I have in a dusty jar from the supermarket, even though I have a full on, fuck-off coffee machine which freshly grinds my coffee for me. Next time it will maybe be even more awesome if I used freshly ground espresso powder
3 tablepoons of coffee liqueur. I use Kahlua which is lovely, incidentally, in an after dinner espresso, to make it espresso corretto.
Icing sugar for dusting. I was so greedy and impatient, I forgot this bit
Put the biscuit crumbs in a food processor and pulverise. In a bowl, introduce melted butter to the biscuit crumbs and let them do their thing. Press the crumbs into a 23cm spring form tin (I parchment line the base) and as far up the sides as you can get them (I didn’t do them up the sides and it was fine). Chill for 30 mins or even overnight.
When you are ready to make the cheesecake, preheat the oven to 200C; melt the chocolate in a bowl, atop some simmering water and then leave to cool. Put the mascarpone/cheeses into a bowl and beat until nice and smooth, then beat in the sugar, then the egg yolks.
Now divide this mixture into two bowls.
Into one of these bowls stir in the 30g plain flour, the 45ml of dark rum and the half a teaspoon of vanilla extract. Set aside for a moment.
Remember the melted chocolate? Into it, stir the espresso powder and coffee liqueur. Now stir the chocolatey/coffee/coffee liqueur into the second bowl of cheese mixture.
Put the egg whites into a bowl and whisk until soft peak stage, and now fold half the egg whites into each of the bowls – so half into the flour/rum/vanilla cheesey mix and half into the chocolate/coffee/liqueur mix.
Now dollop alternate spoonfuls of the mixture into the cake tin, give a swirl to gently mix and bake for 45mins to 1 hour. I lowered the temperature of my oven for the last 15 minutes or so only because my oven is fierce. Just keep an eye on it after 45 mins. It should be golden brown but still soft in the centre. Not liquid soft but softly soft, like a bit jelly on a plate.
Turn off the oven and leave the door ajar and leave the cheesecake until completely cold. When cold, chill in the fridge for several hours then it’s ready to be taken out and eaten, either fridge-cold or leave it to warm up a bit at room temperature.
Dust with icing sugar and revel in the calorie count. It’s high.