Substitute For Swiss Ball

Tiramisu - cheesecake.

new resolutions for the new year: study more, graduate this year, go to Tuscany with Michael, Daniel and Valentina, and perhaps also in London with my evenings ... chiletto and lose some ... AHHH!

Oh yes ... I put bacon on them in 2-3 years! Even as a child I vented frustration and sadness in the food, strictly between meals and at any time except the right ones. Pleasant, but decidedly unhealthy. Luckily they are pretty stubborn, and if anything (no) more shocked me life as has happened three years ago, I'm sure I will succeed!

However, we begin 2011 with this wonder caloric mascarpone! The tiramisu, cheesecake! I prepared to despair that I did not know what else to do .. I had to find something that would appeal to 19 people, without falling on trivial ... :) It 's a baked cheesecake, but it must be eaten cold.

The recipe is very good for Francesca, Cream, chocolate and imagination, you can find here .

I write about how I made it, but it's basically the same. :) Brava France!

TIRAMISU ' CHEESECAKE.

Ingredients for a springform pan of 26 cm in diameter.

For the base:

300 g ladyfingers;

100 g of butter;

2 cups of espresso.

For the cream:

250 g mascarpone;

400 g of fresh cheese;

100 g of granulated white sugar;

100 g sugar cane;

3 eggs;

2 egg yolks.

E. ..

50 g dark chocolate chips, about (optional)

cocoa powder, to taste

100 g of sponge for decoration (optional).

Make this cake the day before serving.

Cover with a disc of greaseproof paper are the bottom of the springform pan, dumping out the edges: it will be easier to extract the sweet.

To make the base, blend the biscuits and coffee and then add the melted butter. Mix everything and then livellatelo on the bottom of the mold. Refrigerate for at least twenty minutes.

To make the cream, using a large wooden spoon or with electric beaters, mix cheese with sugar. Still stirring, add the eggs, one at a time, until mixture is smooth. Add the drops, stirring gently with a spoon. Pour the cream into the tin and bake in preheated oven at 160 ° C for an hour and a quarter.

Let cool to room temperature and then refrigerate over night. Turn out.

Sprinkle with plenty of cocoa powder and decorate as desired.

This cake is very sweet, but if you do not eat after a big dinner to enjoy the super great! Obviously it is not the sweet world's lightest, so watch out!

Nothing to add! I have some other things for you in Serbia!

Besitoos!

Babi