Tiramisu Chocolate Pudding Cheesecake - Happy 35th Birthday, LG

Ingredient

Method

Chocolate shortbread: 90g unsalted butter, softened 110g all-purpose flour 40g sugar 10g cocoa powder 1/2 teaspoon salt coffee glaze: (reserved for the pudding after brush the ladyfingers) 10g of 2 in 1 white coffee powder 2 tbsp hot water 1 tbsp RUM Lady Finger: 1 A eggs yolk 10g sugar 35g AP flour 1 A egg whites 10g sugar Cheesecake: 175g Cream cheese, soften 160g mascarpone cheese 40g butter 2 A Eggs 2 tbsp Cornstarch 1.5 tbsp LP flour 50g Sour cream 50g Granulated sugar 3 tsp RUM 2 in 1 instant white coffee powder, 15g 1 tsp vanilla essence Chocolate pudding Topping: 10g caster sugar 1 tbsp cocoa powder 200ml full milk, divided use 1.5 tbsp remaining coffee glaze 1/2 tbsp rice flour 1 tbsp corn flour 1/2 tsp salt 35g dark chocolate coins, 40g mascarpone cheese 1/2 tsp vanilla essence

Chocolate shortbread: 1. Preheat the oven to 180°C. 2. Combine the butter with the flour, sugar, cocoa and salt; pulse until coarse crumbs form. 3. Press the crumbs into a 7inch baking pan to form a crust; prick all over with a fork. 4. Freeze for 5 minutes, until firm. Bake in the lower third of the oven for 30 minutes, until the crust is lightly browned and cooked through. coffee glaze: 1. Add coffee powder into hot water until dissolved. Lets cool slightly. 2. Add RUM and mix well. Set aside. Lady Finger: 1. Whisk egg yolks and sugar until light, pale and double size. 2. In another bowl, whisk egg whites and sugar until hard peak form. 3. Pour whole egg yolks mixture into meringue and fold gently until well combined. 4. Fold in flour by using spatula until well incorporated. Do not over mix. 5. Put the batter into piping bag and pipe out d batter as finger size in baking tray. (apprv 8 fingers) 6. Bake at 190C, 15-20 minutes until golden brown. 7. Once cooled, brush coffee glaze over ladyfingers. Set aside. Cheesecake: 1. Beat cream cheese, mascarpone cheese, butter and sugar until smooth. 2. Then add egg, one at a time, beating well after each addition. Stir lemon juice, vanilla, corn starch, coffee powder and LP flour and mix well. 3. Pour half of the batter into cake pan, arrange ladyfingers over the batter, then pour the remaining cheese batter over it gently and carefully, bake for 40 min (water bath), 180C. Let cool. Chocolate pudding Topping: 1. mix sugar, flours, cocoa, salt, 150ml milk, coffee glaze and mix well. 2. Heat over medium heat and stir until thicken. Turn the heat to low. 3. Add chocolate coins and 50ml milk until chocolate melted. Remove from heat. 4. Add vanilla essence and mix well. Set aside to cool slightly. 5. Add mascarpone cheese into the mixture and mix well. 5. Pour onto cheesecake and lets cool in room temperature. Dust with cocoa powder.