for 8 servings
20 large ladyfingers
1 cup coffee(240 mL)
16 oz cream cheese(455 g)
16 oz mascarpone cheese(455 g)
1 tablespoon vanilla extract
1 cup milk(240 mL), hot
½ cup sugar(100 g)
4 teaspoons gelatin
2 tablespoons cocoa powder
Dip the ladyfingers in coffee.
In two spring form pans lined with parchment paper, layer the coffee-dipped lady fingers in a single layer.
Freeze until the ladyfingers are frozen.
In a bowl, add the cream cheese, mascarpone cheese, and vanilla extract. Stir to combine.
Add the milk, sugar, and gelatin to a bowl and whisk until the gelatin has dissolved.
Pour the milk mixture through a sieve into the bowl of cream cheese.
Pour 1 cup (290 g) of cheesecake batter into a springform pan. Refrigerate until firm, about 2 hours
Add one layer of frozen ladyfingers on top of the refrigerated cheesecake layer.
Add another cup (290 g) of cheesecake batter on top. Refrigerate for two hours, and repeat with remaining batter and ladyfinger layer.
Refrigerate for 2 hours or until firm.
Dust the top with cocoa powder.