Tiramisu cheesecaketvb now,tvbnow,bttvb0 B! e: I4 R/ I: F! k u
8 [" X: r$ F% [' t: HTVBNOW 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。Easy 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!
$ k$ s2 f. d+ o& Y0 _! J公仔箱論壇
" w$ w& B$ r5 s( m+ m0 uPrep 30 mins plus chilling and overnight setting
) O+ ]0 f3 {; ~( g, O5 I' ^公仔箱論壇Cook 10 mins$ J# a" L4 P+ @( P/ v
公仔箱論壇$ W5 C. P3 Y1 l7 }7 x: m2 o% L- U# z
FOR THE BASETVBNOW 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。- ^+ p% U6 ^, e5 |" d: G% \
300g dark chocolate digestivesTVBNOW 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。8 d: t7 B$ }' y3 P
80g butter, melted
* k X% m' p3 ]; S2 t! x( yFOR THE CHOCOLATE LAYERtvb now,tvbnow,bttvb- d& A( ~, D, p. q# N$ \
500g milk chocolate (get the公仔箱論壇2 D5 [6 t+ c( i
best quality you can find),
% P' p) t4 j, m4 z* f, v公仔箱論壇finely chopped公仔箱論壇, {% o0 v+ [' f: l6 ]
300ml double creamtvb now,tvbnow,bttvb }+ b& j- w( k
100ml coffee liqueur
6 Y5 u2 G$ Q/ f: r1 B6 Y' P7 KFOR THE CHEESECAKE LAYERwww1.tvboxnow.com; Y" P5 ^8 D, R3 U
300g soft cheese0 M, A' O$ R5 Z0 n
200ml double cream公仔箱論壇* k: d' j I$ ]% }" O
1 tsp vanilla extracttvb now,tvbnow,bttvb6 `% D. E! s0 K
1 orange, zested公仔箱論壇6 K7 p/ @1 b8 b8 p1 f8 u& p! k
50g icing sugarwww1.tvboxnow.com3 ?# x1 p. a" h0 H# n
cocoa powder and crushed coffeewww1.tvboxnow.com$ Q: ^* A: C) K0 i- M7 H
beans, to serve
, n h: R! H5 K6 a0 O& r" A4 fTVBNOW 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。% l- A, \% e9 J3 X: u
tvb now,tvbnow,bttvb6 F6 M1 l/ n" b
1 Line the base of a 23cm springform
/ o, D2 C: c1 g7 J. p. Nwww1.tvboxnow.comcake tin with baking parchment. PutTVBNOW 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。4 x( |- \# C# d3 E5 l5 m* f
the biscuits in a food bag and crushwww1.tvboxnow.com: V& |# }" t" l
as finely as possible using a rolling
( ^6 P0 S3 K9 S$ e( H' vtvb now,tvbnow,bttvbpin (or blitz to crumbs in a food公仔箱論壇 B& @, d( u! A
processor). Mix with the butter, then
* D* d- b9 Y+ u# b$ Awww1.tvboxnow.comtip into the tin, pressing it into a flatTVBNOW 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。& \: `' [& _) H; [! N% e) J
layer. Chill until firm.公仔箱論壇 z0 n+ c8 v: Y/ T' N
2 For the chocolate layer, tip theTVBNOW 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。" Y6 V' z7 f: Z5 U
chocolate, cream and coffee liqueurtvb now,tvbnow,bttvb" c: q: f" Z! a, e
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。) b9 ^3 n) ]: V" t
pan of simmering water. Once melted,; U9 n* c, k1 S( b2 t
quickly stir together, then pour over
' r2 t( X b; ~6 p0 Sthe biscuit base. Chill for at least公仔箱論壇* E1 }6 L/ t L) ^- H$ k9 j
3 hrs, or until set.www1.tvboxnow.com/ ~, f4 l( D3 l) u
3 When the chocolate layer is set,
' [' D" b9 R. c; {tvb now,tvbnow,bttvbprepare the cheesecake layer. Beat
+ N% A' M) ^- Q; S% b ?# {1 Htvb now,tvbnow,bttvbthe soft cheese, cream, vanilla, orange
* R4 V0 Z) n: k/ W4 R( vzest and sugar together, then spread/ i( ^4 i3 O# }6 U' w* ~" b, D6 }. E
the mix evenly over the chocolate+ L( f7 g1 {( A9 m8 A; M1 B
layer and swirl. Chill for a couple of
( r6 O+ X0 e; Y4 U0 ]9 ? g% ?* FTVBNOW 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。hours, or overnight. Can be made up to
/ E; @0 M# v0 F/ ~% ^& _( b% J& ]www1.tvboxnow.comtwo days in advance and kept, covered,
& a3 f _! H2 r7 c3 G: v公仔箱論壇in 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。5 Z I# J M, ]0 N6 q
4 To serve, remove from the fridge,9 X7 _2 h* L1 r o% X, T
sift over the cocoa powder and
W1 a5 h4 G8 M9 [) |, }. ~公仔箱論壇sprinkle with the coffee beans. Run
: g8 `2 |6 y: \$ _6 rTVBNOW 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。a knife around the edge of the cake
* @& a% {4 v- v- B) J& nand release from the tin to serve. For
, b f3 E6 a( \* k+ v! ]3 rwww1.tvboxnow.coma neater finish, blowtorch the outsidewww1.tvboxnow.com. F# j8 w y( y% B' _- W
of the tin to release the sides.3 Q, s5 d7 a( ?
PER SERVING 605 kcals, fat 45g,
. U9 t+ u8 x( g! lsaturates 28g, carbs 39g, sugars 31g,tvb now,tvbnow,bttvb! s+ @( R" U4 u: M/ D, s1 G
fibre 2g, protein 6g, salt 0.5g |
發表於 2022-5-28 09:05 PM
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