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Tiramisu cheesecake




Espresso coffee

3 spoons


70 oz


150 oz

Mascarpone cheese

250 oz

Ricotta cheese

150 oz

Fresh cream

200 oz


6 oz

Espresso coffee

30 oz

Icing sugar

70 oz

Desserts from Italy

Tiramisu cheesecake

Tiramisu cheesecake

with gluten with fish with lactose

ready in

6 hours 15 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Tiramisu cheesecake

You will love this cheesecake as you love the original Tiramisu

Tiramisu cheesecake step 1

step 1

Place all ingredients in a blender and blend until the cookies reach a fine consistency similar to wet sand and pour into springform pan covered with parchment paper, press well and Ripor

Tiramisu cheesecake step 2

step 2

Rehydrate in cold water the gelatin for 10 minutes then squeeze and dissolve in hot coffee. Combine the mascarpone and ricotta with icing sugar, slowly add the coffee with the gelatin.

Tiramisu cheesecake step 3

step 3

I also added a bit of Marsala to give the sweet flavor of the classic tiramisu Whip the cream and add it to the cream cheese, then pour the cream over the biscuit base.

Tiramisu cheesecake step 4

step 4

Put in the fridge for at least 6-8 hours, remove the moving circle and before serving sprinkle with cocoa.

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