Tiramisu Cheesecake - cooking recipe

Ingredients

8 1/2 tbsp medium ground espresso coffee beans
2 tbsp sugar
1/3 cup marsala wine, plus 2 tbsp
9 oz Ladyfinger cookies
2 tsp powdered gelatin, bloomed in 2 tbsp cold water
1 1/4 cups heavy cream
4 oz cream cheese, softened
1/4 cup powdered sugar, sifted
9 oz mascarpone cheese
5 oz chocolate-coated coffee beans, chopped coarsely

Preparation

Grease a 9 1/2 inch springform pan.
Combine coffee grounds with 1 cup boiling water in a French press. Brew for 4 mins then pour coffee into a measuring cup. Add sugar and marsala. Let cool for 10 mins.
Place 1/3 cup coffee mixture in a small saucepan. Simmer until mixture is reduced to about 1 tbsp. Set aside to cool.
Cut each Ladyfinger into 3 inch pieces, reserving end pieces. Dip flat side of Ladyfingers, 1 at a time, in remaining coffee mixture. Arrange, round-side down, around side of pan. Dip reserved cookie ends in coffee mixture and place over base of pan.
Combine gelatin and 2 tbsp extra marsala. Gently heat until gelatin melts. Set aside in a warm place.
Whip cream to soft peaks. Beat cream cheese and powdered sugar until smooth. Add mascarpone and marsala mixture and mix until combined. Fold in whipped cream. Transfer to prepared pan. Drizzle reduced coffee mixture over cheesecake. Pull a skewer through coffee mixture several times to create a marbled effect. Chill overnight.
Serve cheesecake topped with chocolate-coated coffee beans.