Cheesecake tiramisù INGLESE

Cooking: / Difficulty: Medium Servings: 8 people Cost:
- 130 g of type Digestive biscuits
- 6 ladyfingers
- 80 g of butter
For the cream of tiramisu:
- 250 g mascarpone
- 2 eggs
- 50 g sugar ERIDANIA
- 250 ml whipping cream
- 20 ml of cold coffee
- Cocoa powder to decorate
Crumble in cookies and biscuits in a mixer. Add the melted butter and mix with your hands to make the mixture uniform. Put the cookies on the bottom of the springform pan or using a mold. Leveled compress well and put the mold in the refrigerator or freezer for a half hour. Meanwhile, prepare the filling, whisk the eggs with the sugar ERIDANIA until frothy, add the mascarpone and mix with an electric mixer. A part mounted in the cream and add to the previous mixture, stirring with a spatula with movements from the bottom upwards. Add the coffee cream, must be cold and already sweetened, little by little, stirring. Depending on your preference, you can vary the amount, but not too much because otherwise the cream is too soft. At this point, pour it over the biscuit base, livellatela well and put the cake in the refrigerator cold tiramisu for at least a couple of hours before serving (or overnight). You can also put it in the freezer, but before serving pull out half an hour before.
Sprinkle with cocoa powder to your liking.