Serves 8
INGREDIENTS
2 cups cream
½ cup sugar
1 tsp vanilla essence
2 tubs (250g each) cream cheese, softened
2 cups hot, strong black coffee
1 box (500g) Bokomo Plain
Sliced Rusks
2 tbsp cocoa powder
METHOD
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Grease a medium square baking dish.
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In a large, chilled bowl, whip the cream, sugar and vanilla essence using an electric mixer until soft peaks form.
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Add the softened cream cheese and continue to whip until stiff peaks are formed.
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Pour the hot coffee into a wide, shallow dish and dip the Bokomo Plain Sliced Rusks into the coffee for about 20-30 seconds, rolling so the rusk soaks up the coffee.
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Lay the coffee-dipped rusks in the base of the baking dish, about 12 per layer. Spread half the cream cheese-mixture over the rusks. Repeat with another layer of coffee-dipped rusks and a final layer of cream cheese mixture.
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Dust the top of the dessert with cocoa powder. Refrigerate for 3-5 hours, or overnight for best results.
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Enjoy a generous slice with a cup of coffee and ENJOY!
Coffee & Rusk Tiramisu Cheesecake
