Frozen Tiramisu Cheesecake

Ingredients (serves 4)

• 1/2 cup (125ml) fresh espresso coffee
• 1/4 cup (60ml) marsala (see note)
• 1/3 cup caster sugar
• 8 sponge finger biscuits, halved
• 2 egg yolks
• 250g ctn mascarpone
• Cocoa powder, to dust

Method

1. Line the base and side of four 1-cup (250ml) capacity metal dariole moulds with plastic wrap, allowing sides to overhang.
2. Combine the coffee, marsala and 1 tablespoonful of sugar in a shallow bowl and stir well until sugar dissolves. Reserve 2 tablespoonfuls of the coffee mixture. Dip sponge fingers, one at a time, into remaining mixture and arrange around the side of each prepared mould.
3. Use an electric mixer to whisk the egg yolks and remaining sugar in a medium bowl until thick and pale. Fold through the mascarpone and reserved coffee mixture until combined.
4. Pour the mascarpone mixture evenly among the prepared moulds. Cover with plastic wrap and place in the freezer for 4 hours or until almost frozen.
5. Turn each cheesecake out onto serving plates, using the plastic wrap as a guide. Dust with cocoa and serve immediately.

Notes

• 
  Marsala is a fortified Italian wine.