Quick & Easy

Tiramisu cheesecake squares

tiramisu cheesecake squares
15 Item


Cream cheese filling


1.Preheat oven to 200°C. Grease 20cm x 30cm (8-inch x 12-inch) rectangular pan; line base and long sides with baking paper, extending paper 5cm (2 inches) over sides.
2.To make sponge, beat eggs and sugar in small bowl with electric mixer until thick and sugar is dissolved. Fold in triple-sifted flour. Spread mixture into pan. Bake about 12 minutes. Cool in pan.
3.Combine coffee, the water and marsala in small bowl. Brush coffee mixture over sponge.
4.To make cream cheese filling, sprinkle gelatine over water in a small heatproof jug. Stand in small saucepan of simmering water. Stir until gelatine dissolves and cool 5 minutes. Beat cream cheese and sifted icing sugar in medium bowl with electric mixer until smooth. Add cream and marsala; beat until combined. Stir in mascarpone and gelatine mixture.
5.Pour filling over sponge. Refrigerate 3 hours or overnight until set. Dust with sifted cocoa before slicing to serve.

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