Ingredients
Base
- 175g ladyfinger biscuits
- 150g unsalted butter, melted
Filling
- 250g mascarpone
- 280g full-fat cream cheese
- 150g icing sugar
- 2 tbsp espresso coffee, cooled
- 1 tsp vanilla extract
- Splash of marsala wine or sherry
- 150ml double cream
Decoration
- Cocoa powder, for dusting
Method
1. Crush the ladyfingers into fine crumbs using the Smeg Hand Blender with the chopping bowl and mix with the melted butter until evenly combined. Press firmly into the base of a 20cm springform tin with the back of a spoon and chill for 30 minutes.
2. Whisk together the mascarpone, cream cheese, icing sugar, espresso, vanilla and marsala until smooth, using the Smeg Hand Mixer. In a separate bowl, whip the double cream to soft peaks, then gently fold it into the mascarpone mixture until light and airy.
3. Spread the filling evenly over the chilled base, smoothing the surface with a palette knife. Cover and refrigerate for at least 3 hours, or preferably overnight, until fully set.
4. Dust generously with cocoa powder and decorate with chocolate shavings if desired. Slice and serve chilled.
