9 p0 J6 |# L5 r- T# Q* ~1 vEasy to transport and serve, this is a great dessert to take to a party. Tiramisu is a delicious dessert, and everyone loves cheesecake, so it’s a winner all round!& g6 G7 Q1 Z' V, I2 K, c
& Z& G8 S' k& W1 m* i公仔箱論壇Prep 30 mins plus chilling and overnight setting 3 R$ ` d$ S1 |3 J8 pCook 10 minstvb now,tvbnow,bttvb" ]7 }; L5 \; U* \
公仔箱論壇7 }. i+ i! N l- j# k* z/ ~
FOR THE BASEtvb now,tvbnow,bttvb* I) u1 ^ Z+ q( l) T
300g dark chocolate digestives 5 ] l' W o; B" I5.39.217.7680g butter, melted : c8 I+ ?# R/ ~, G+ k; g$ q0 qtvb now,tvbnow,bttvbFOR THE CHOCOLATE LAYER ( Y. y) H: h; S j4 |TVBNOW 含有熱門話題，最新最快電視，軟體，遊戲，電影，動漫及日常生活及興趣交流等資訊。500g milk chocolate (get thetvb now,tvbnow,bttvb) r% P2 `/ S; L9 |' f
best quality you can find),TVBNOW 含有熱門話題，最新最快電視，軟體，遊戲，電影，動漫及日常生活及興趣交流等資訊。1 v8 e! b. F8 Y& W
finely chopped 9 A) W' N- `1 B, D# STVBNOW 含有熱門話題，最新最快電視，軟體，遊戲，電影，動漫及日常生活及興趣交流等資訊。300ml double creamtvb now,tvbnow,bttvb" D R3 d/ Q6 G0 f5 e; O) R
100ml coffee liqueur . l9 E' O5 X" v, u3 w5.39.217.76FOR THE CHEESECAKE LAYER : |; g+ T' N; I- G: c" YTVBNOW 含有熱門話題，最新最快電視，軟體，遊戲，電影，動漫及日常生活及興趣交流等資訊。300g soft cheese # L0 Q7 T, P) L: l9 @0 m7 Y5.39.217.76200ml double cream公仔箱論壇 x4 q4 P% E0 B( L% y
1 tsp vanilla extractTVBNOW 含有熱門話題，最新最快電視，軟體，遊戲，電影，動漫及日常生活及興趣交流等資訊。! M, s& c5 X5 d$ [
1 orange, zested" f, Z9 M6 N$ ?0 E1 @
50g icing sugar( m# E5 I( L* S/ l. V2 a2 {
cocoa powder and crushed coffee / _5 ]5 O+ D+ v/ r. L/ [4 `beans, to serve ( V* l3 n2 C5 g# N公仔箱論壇 & z" M7 a! l5 s3 V8 P公仔箱論壇 - z g+ k. t7 c1 P$ a+ q4 I7 `tvb now,tvbnow,bttvb1 Line the base of a 23cm springform 3 F. W$ X$ J. ^$ O0 R# B: A) ktvb now,tvbnow,bttvbcake tin with baking parchment. Put 2 P5 ~% o0 j( L" I3 J; ]the biscuits in a food bag and crush ( _* e) z) z8 R" Q公仔箱論壇as finely as possible using a rollingtvb now,tvbnow,bttvb, U" a7 b7 J! t
pin (or blitz to crumbs in a food公仔箱論壇& X6 H- r i. D2 p4 J) P- C* l
processor). Mix with the butter, then & s; X. o3 D, c8 ^3 }* `6 q& CTVBNOW 含有熱門話題，最新最快電視，軟體，遊戲，電影，動漫及日常生活及興趣交流等資訊。tip into the tin, pressing it into a flat 1 q# N {+ F2 `$ s. [# R9 p* z* ATVBNOW 含有熱門話題，最新最快電視，軟體，遊戲，電影，動漫及日常生活及興趣交流等資訊。layer. Chill until firm.7 c y& W5 m- _% W" a# r
2 For the chocolate layer, tip the & x/ Y* i& {7 k4 [6 Rchocolate, cream and coffee liqueur* @; m# u, i; {2 U h$ R
into a heatproof bowl and melt over aTVBNOW 含有熱門話題，最新最快電視，軟體，遊戲，電影，動漫及日常生活及興趣交流等資訊。9 z+ u8 a6 j: ]7 H; j9 y, ]
pan of simmering water. Once melted, & O" C& Z4 P' a+ D+ g$ l; g公仔箱論壇quickly stir together, then pour overtvb now,tvbnow,bttvb) G f$ y, T: r% c
the biscuit base. Chill for at leastTVBNOW 含有熱門話題，最新最快電視，軟體，遊戲，電影，動漫及日常生活及興趣交流等資訊。1 @' `& o9 g- q4 ^; U R O- P
3 hrs, or until set.TVBNOW 含有熱門話題，最新最快電視，軟體，遊戲，電影，動漫及日常生活及興趣交流等資訊。' g, _: M" P3 b y1 h+ J' b
3 When the chocolate layer is set,tvb now,tvbnow,bttvb1 G, \6 G# a1 H# V2 m# a
prepare the cheesecake layer. Beat ! r/ t6 e; `& Kthe soft cheese, cream, vanilla, orange ; A. w6 B: b* Rtvb now,tvbnow,bttvbzest and sugar together, then spread " N) Q% x; ]+ T. _* T' `5 KTVBNOW 含有熱門話題，最新最快電視，軟體，遊戲，電影，動漫及日常生活及興趣交流等資訊。the mix evenly over the chocolatetvb now,tvbnow,bttvb' u3 [$ k; U3 u' W/ w
layer and swirl. Chill for a couple of% T4 W8 ?4 t: `+ N6 x' Q
hours, or overnight. Can be made up to5.39.217.764 a( o" t2 P; s4 ?
two days in advance and kept, covered, % w3 ^, j# ?; A/ z$ I" Q1 ^' y( TTVBNOW 含有熱門話題，最新最快電視，軟體，遊戲，電影，動漫及日常生活及興趣交流等資訊。in the fridge.公仔箱論壇4 b$ ~- l) X( \
4 To serve, remove from the fridge,TVBNOW 含有熱門話題，最新最快電視，軟體，遊戲，電影，動漫及日常生活及興趣交流等資訊。" O# J; {/ B, ]$ T
sift over the cocoa powder and; K( |: l+ J. l1 E$ s
sprinkle with the coffee beans. Runtvb now,tvbnow,bttvb3 c6 n" o9 |% M6 U/ ]( s/ E
a knife around the edge of the cake 1 S) b/ z" M( O. ]tvb now,tvbnow,bttvband release from the tin to serve. For 9 U$ u; P9 t% v" E公仔箱論壇a neater finish, blowtorch the outside5.39.217.76% ?% Z9 Y. |' B5 j7 z
of the tin to release the sides.! Y, B! p ~6 o+ k7 H% {
PER SERVING 605 kcals, fat 45g, 0 H* A9 C4 \6 r0 s# esaturates 28g, carbs 39g, sugars 31g, & v3 U- B- j* H0 xtvb now,tvbnow,bttvbfibre 2g, protein 6g, salt 0.5g
