Save your coffee grounds and create something special with this absolutely delicious Tiramisu Cheesecake that’s like nothing you’ve ever had before.
Grease and line base and sides of a 24cm springform cake pan with plastic wrap.
Place biscuits in a food processor and whiz to fine crumbs. Transfer to a bowl with coffee and butter, and stir to combine.
Press evenly into base of the pan. Place 1 espresso and 1/2cup (125ml) Marsala in a bowl. Dip the sponge fingers in the espresso mixture one at a time, and place over the biscuit base, breaking in half if necessary to fit in a single layer.
Chill until needed. Cover and chill remaining espresso mixture.
Soak gelatine in a bowl of cold water for 5 minutes to soften. Meanwhile, place 1 cup (250ml) cream and 1 cup (220g) sugar in a pan over medium-low heat, stirring until sugar dissolves. Bring to just below boiling point, then remove from heat.
Squeeze excess water from gelatine, then stir into cream mixture until melted and combined. Set aside to cool. Place vanilla and cream cheese in a stand mixer fitted with the whisk attachment. Whisk on high until very smooth. In 3 batches, add the cooled cream mixture, whisking well between each addition.
Add 600g mascarpone and remaining 2 tbs Marsala, and whisk to combine (be careful not to overmix). Spread cream cheese mixture over the sponge biscuits and cover surface with plastic wrap. Chill overnight.
The next day, to make ganache, place chocolate in a heatproof bowl. Place remaining 3/4 cup (185ml) cream in a pan over medium heat. Bring to a simmer, then pour over chocolate. Set aside for 30 seconds to melt, then stir until smooth. Cool, then pour over cake. Chill for 2 hours.
Combine reserved espresso mixture with remaining 1/4 cup (55g) sugar in a saucepan over medium heat, stirring until sugar dissolves. Simmer for 5 minutes or until slightly thickened. Cool. Spread remaining 400g mascarpone over top of ganache, swirling to create peaks. Dust with grated chocolate, cocoa and drizzle with espresso syrup to serve.