Have you ever had that moment in the kitchen when things don’t go exactly as planned, yet the end result turns out to be a delicious surprise? Well, I recently experienced just that while trying my hand at a Tiramisu Cheesecake, and let me tell you, the flavor made up for any small mishaps along the way.

This delightful recipe comes from the talented u/italian_cook, and I’m excited to share the step-by-step process with you. Even if you’re not a seasoned chef, fear not! This recipe is designed to be friendly and easy to follow.

Ingredients for Tiramisu Cheesecake:

• 500g mascarpone (1.1 pound)
• 100g heavy cream (3.53 ounces)
• 130g sugar (4.59 ounces)
• 300g savoiardi ladyfinger cookies (10.58 ounces)
• 250g strong coffee (8.82 ounces)
• Unsweetened cocoa powder
• 250g cream cheese (8.82 ounces)
• 10g gelatin (0.35 ounces)
• 100g butter (3.53 ounces)
• 6 eggs

Creating the Savoiardi Crust:

1. Take 190g of savoiardi cookies and crush them into crumbs using a plastic food bag and a rolling pin. Transfer the crumbs to a bowl.
2. Melt 100g of butter in a saucepan and add it to the savoiardi crumbs along with 50g of coffee. Mix well.
3. Press the mixture into the bottom of a 20cm (8-inch) springform pan. Chill in the fridge until firm, approximately 40 minutes.

Preparing the Mascarpone Cream:

1. Separate the egg yolks from the egg whites.
2. Soften the gelatin in water for at least 10 minutes.
3. In a mixing bowl, work the yolks with an electric whisk, gradually adding sugar until the yolks change color.
4. Add mascarpone and cream cheese gradually, beating until smooth.
5. Warm the heavy cream in a saucepan, add the drained gelatin, and mix until melted.
6. Incorporate the heavy cream into the mixture gradually, beating until creamy and smooth.

Assembly of the Tiramisu Cheesecake:

1. Cut the remaining savoiardi cookies in half.
2. Pour half of the cream cheese mixture into the springform pan.
3. Soak the savoiardi halves in cold coffee and arrange them on the cream, pressing gently to create a layer. Pour another quarter of the cream.
4. If the savoiardi rise a bit, don’t worry. Refrigerate for 20 minutes, then press them gently into the cream.
5. Cover with the remaining cream cheese mixture and refrigerate for at least 3 hours.
6. Remove the cake collar and dust the cheesecake with a layer of unsweetened cocoa powder using a strainer.

And there you have it! A delightful Tiramisu Cheesecake ready to be enjoyed. If you have any questions, feel free to ask. Until next time, happy baking!

BONUS RECIPE: MY MOTHER’S FAMOUS CREAM PUFFS

This Cream Puff recipe is well-known in my family and among those to whom I’ve served it.

These cream puffs are unlike any other you’ve ever had. The secret to my mother’s famous cream puffs is her incredible filling. Some people try to pass off a filling of tasteless vanilla pudding as a filling. This time, no.

This filling has a pudding basis, but with the addition of whipped heavy cream, you can’t go wrong. It’s luscious, rich, and all a cream puff filling should be! The shells are also extremely light, giving them the ideal vehicle for all of that delicious cream!

You can even create and freeze the shells ahead of time! You can also create the cream ahead of time. Simply stuff them before serving. I’ve even stuffed them the night before and they’re still delicious the next day. I would simply hold off on the powdered sugar because it can go bad in the fridge.

Ingredients:
1 pound of butter (8 tablespoons)
1 cup of water
1 teaspoon vanilla
4 eggs
1 cup flour
FAMOUS MOM’S FILLING:
1 quart thick cream
1 (3.4 OUNCE) PACKAGE vanilla pudding in a hurry
13 cups milk
MY MOTHER’S FAMOUS CREAM PUFFS:

Bring the butter, water, and vanilla extract to a boil in a saucepan.
Stir in the flour until it leaves the side of the saucepan and forms a ball.
Remove and allow to cool.
4 eggs, one at a time, until smooth.
Drop by T. onto cookie sheets coated with parchment paper.
Bake for 25-30 minutes at 400 degrees.
ALLOW TO COOL.
Cut in half and fill with Mom’s filling.
Sprinkle with powdered sugar.
Filling: In a mixer, combine the cream, pudding powder, and milk until it reaches the consistency of whipped cream!