Ingredients:
For the base:
250 g McVitie’s Original Digestive biscuits
80 g butter
3 cups of coffee
For the cream:
5 eggs
6 tablespoons of sugar
10 g gelatin in sheets
500 g mascarpone
100 g ladyfingers
3 cups of coffee
cocoa powder
Preparation:
1. Crumble the McVitie’s Original Digestive biscuits with the help of a mixer, add the melted butter, the coffee and mix well. Prepare a springform pan with a diameter of 22 cm, lining it with parchment paper even on the edges and spread the mixture inside, pressing it well with the back of a spoon. Place the base in the fridge for 30 minutes (or in the freezer for 15 minutes).
2. Meanwhile, prepare the cream by separating the yolks from the whites and dividing them into two bowls. Whip the egg yolks with the sugar and once you have a puffy and fluffy mixture, add the mascarpone and mix until you get a smooth cream. Put the gelatin in a bowl of water to make it soft, squeeze it and dissolve it for a few minutes in the microwave with a spoonful of water. Once cooled, add it to the mascarpone and egg mixture, mixing very well. Beat the egg whites until stiff and then add them to the mascarpone cream, stirring gently from the bottom up.
3. Remove the base from the fridge and pour over half of the mascarpone cream. Dip the ladyfingers in the coffee and arrange them radially over the cream. Cover the ladyfingers with the remaining mascarpone cream. Return the cheesecake to the refrigerator to harden for at least 4-5 hours.
4. When cool, sprinkle the surface of the cheesecake with the unsweetened cocoa powder.