RECIPE
This Italian-inspired dessert from Esther Sánchez is perfect for entertaining on hot summer evenings HOME COMFORTS
S ummer desserts should be simple, refreshing and made for sharing, and this tiramisu cheesecake is one of my favourite recipes for warm days. It blends the rich, creamy flavours of a classic Italian tiramisu with the smooth texture of a chilled cheesecake, creating a dessert that feels both elegant and absolutely effortless. The coffee-soaked sponge, light
mascarpone filling and delicate dusting of cocoa make every bite irresistible. A no-bake dessert, it’s surprisingly easy to make (so much so that it’s also included in my Chocolatisimo online pastry school) while being guaranteed to impress, whether you’re preparing it for a family gathering, summer barbecue or simply as a weekend treat.
TIRAMISU CHEESECAKE Serves 12
INGREDIENTS For the pâte à bombe •180g caster sugar •50ml water •5 medium egg yolks
METHOD 1. If you plan to chill the cheesecake overnight, use a 23x23cm loose- bottomed tin lined with acetate for easy removal. Alternatively, you can use a standard tin lined with baking paper. Prepare the coffee and leave it to cool. 2. Soak the six gelatine leaves in cold water for five to ten minutes. 3. Place the sugar and water in a saucepan and cook to 118-121°C. Meanwhile, begin whisking the egg yolks. Slowly pour the hot syrup over the yolks while whisking continuously until the mixture becomes pale, thick and cool. 4. In a separate bowl, mix together the Philadelphia cream cheese and mascarpone until smooth. 5. Heat the 50g of double cream until it is hot but not boiling. Squeeze the excess water from the gelatine leaves and dissolve them completely in the warm cream. Fold this mixture into
the cream cheese mixture, then gently mix in the pâte à bombe. 6. Semi-whip the remaining 450g of double cream with the sifted icing sugar until it forms soft peaks. Fold it into the cheesecake mixture in two or three additions. 7. Dip the sponge fingers into the cooled coffee (adding amaretto or brandy, if desired). Arrange a layer over the base of the tin, spread over half of the cheesecake filling, add another layer of soaked sponge fingers, then finish with the remaining filling. 8. Chill for at least six hours, but preferably overnight. If you decide to use a standard silicone tin, freeze the cheesecake for five to six hours, unmould it while frozen, then transfer it to a cake container and leave it to thaw overnight in the refrigerator. Dust generously with cocoa powder just before serving.
For the cheesecake filling •6 supermarket gelatine leaves (standard strength) •220g Philadelphia cream cheese •220g mascarpone •50g double cream (for heating) •450g double cream •70g icing sugar, sifted For assembling •2 cups of strong coffee, cooled •A splash of amaretto or brandy (optional) •Sponge fingers (Savoiardi)
To finish •Cocoa powder, for dusting
44 AUGUST 2026 CAMBSEDITION.CO.UK
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