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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Cut off the side of a cake tin box and added here for safe keeping :-) Ingredients:
4 tablespoons dried instant coffee |
1/3 cup water |
1/4 cup sugar |
2 tablespoons coffee liqueur |
12 -16 ladyfingers |
500 g cream cheese |
250 g mascarpone cheese |
2/3 cup sugar |
1 teaspoon vanilla extract |
4 eggs |
2 egg yolks |
1/3 cup whipping cream |
1/2 cup semisweet mini chocolate chips |
16 -20 ladyfingers, quartered |
1/2 cup unsalted butter |
1/2 cup sugar |
2 tablespoons instant coffee, dissolved in 1 to 2 tablespoons hot water |
cocoa powder, for dusting or grated chocolate |
Directions:
1. Lightly spray a 9 inch springform pan.
2. Preheat oven to 180°C (350°F).
3. SYRUP: In a small pan stir coffee, water and sugar. Heat til just dissolved. Remove from heat and cool to room temperature.
4. CAKE: arrange lady fingers in pan, cutting to fit.
5. Brush fingers with syrup, allow to soak in, then reapply until syrup is all used up.
6. With an electric mixer on slow speed cream the cream cheese and mascarpone with sugar.
7. Add vanilla, eggs, egg yolks and heavy cream.
8. Add choc chips.
9. Pour over cake crust.
10. In a small saucepan over low heat, melt butter with the sugar.
11. Whisk in the dissolved coffee toss quartered lady fingers in this mixture.
12. Arrange on top of cake.
13. Bake 30 minutes or til just set.
14. Chill 4 hours before serving.
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