latte macchiato cheesecake

Ingredients

Directions

1. 1

   Soak gelatine in cold water. Mix mascarpone, sugar and lemon juice. Whip 400 g whipped cream until stiff. Dissolve the gelatine, stir in 4 tbsp. mascarpone, stir into the remaining mascarpone.

2. 2

   Carefully fold in the cream. Divide mascarpone cream into 3 bowls. Rinse a box form (11 x 30 cm, 1.75 litre capacity) with water and line with foil. Fill in one third of the cream and smooth it down.

3. 3

   Mix 1 tsp. espresso powder with 1 tsp. hot water and stir into another third of the cream. Carefully spread over the first layer of cream and smooth it down. Mix 2 tsp. espresso powder with 2 tsp. hot water and stir into the rest of the cream.

4. 4

   Carefully fill into the mould and smooth it down. Chill for at least 2 hours.

5. 5

   Chop the chocolate and coconut fat. Heat 75 g cream in a small pot. Melt chocolate and coconut oil in it. Let it cool down for about 15 minutes. Turn out the cheesecake onto a cake plate, carefully remove from the mould and remove the foil.

6. 6

   Spread glaze over it and decorate with mocha beans.