Indulge in the luscious layers of our Frozen Mascarpone Mocha Cheesecake. This dessert combines the delicate crunch of ladyfinger biscuits with the creamy richness of mascarpone and the invigorating flavor of espresso.
Why You’ll Love This:
If you’re a fan of tiramisu, this cheesecake takes it up a notch. The blend of coffee, creamy mascarpone, and tangy Greek yogurt creates a symphony of flavors, while the frozen texture adds a refreshing twist.
Ingredients:
- 200g Ladyfingers
- 80g Butter
- 280g Mascarpone Cheese
- 250g Double Cream (for filling)
- 150g Unsweetened Plain Greek Yogurt
- 100g Icing Sugar
- 80ml Cold Espresso
- 2 tsp Vanilla Extract
- For the Topping:
- 200g Double Cream
- 1 tbsp Icing Sugar
- 1 tsp Vanilla Extract
- Cocoa Powder, for dusting
Instructions:
- Prepare the Base: Melt the butter and let it cool. Crush the ladyfingers to a fine crumb using a food processor or manually with a rolling pin. Combine with melted butter and press into the bottom of a 7-8 inch springform pan. Freeze to set.
- Make the Filling: In a large bowl, whip together the mascarpone, vanilla extract, Greek yogurt, icing sugar, and espresso until smooth.
- Whip Cream: In another bowl, whip the double cream to soft peaks. Fold this gently into the mascarpone mixture.
- Assemble: Remove the biscuit base from the freezer and spread the mascarpone filling over it. Freeze for at least 6 hours, preferably overnight.
- Thawing: Before serving, transfer the cheesecake from the freezer to room temperature for an hour, then refrigerate.
- Prepare the Topping: Whip the remaining double cream with icing sugar and vanilla extract to soft peaks. Adjust sweetness as needed. Spread or pipe this cream over the cheesecake.
- Finish with Cocoa: Dust the top of the cheesecake with cocoa powder just before serving.
- Serve: Keep refrigerated until ready to enjoy this divine Frozen Mascarpone Mocha Cheesecake!
