Close your eyes. Can you smell it? Rich espresso, a hint of cocoa, a touch of indulgence…
Get ready to be blown away by a no-bake Tiramisu Cheesecake by Taj Corbett Resort & Spa. Creamy mascarpone, bold espresso, and a chocolate biscuit base make it unforgettable — and we are sharing the recipe so you can try it at home.
Meanwhile, at FARRO in Pune, coffee lovers are invited to indulge in a Pistachio Tiramisu crafted to perfection. Coffee here is not just a drink. It is an experience. Today, it is a Tiramisu Takeover.
Taj Corbett Resort & Spa – A Coffee Celebration in Every Bite
This Coffee Day, take your caffeine fix to the next level with our Tiramisu Cheesecake. Creamy mascarpone, bold espresso, and a chocolate biscuit base come together in a no-bake sensation that’s already winning hearts. Topped with cocoa and chocolate shavings it’s coffee, dessert, and pure happiness in every bite.
Ingredients
- 300g digestive biscuits (or whole Oreos)
- 75g unsalted butter (5 tbsp)
- 300g cream cheese, room temperature (1⅓ cups)
- 300g mascarpone, room temperature (1⅓ cups)
- 300ml heavy cream (1 cup + 1 tbsp; double cream in the UK)
- 4 tbsp Kahlua (or any coffee liqueur)
- 100g powdered sugar (¾ cup; icing sugar)
- 12–13 Savoiardi biscuits (ladyfingers)
- ¾ cup espresso or strong brewed coffee
- Cocoa powder, for dusting
- Dark chocolate, for grating on top
Method
1. Prepare the Base
- Line a 9-inch springform pan with baking parchment.
- Melt the butter in a small saucepan and set aside.
- Blitz the biscuits in a food processor until finely crushed.
- Mix the melted butter into the crumbs until well combined.
- Press the mixture firmly into the base of the pan using the back of a spoon to form an even layer.
- Refrigerate for at least 30 minutes to set.
2. Make the Cheesecake Filling
- In a large mixing bowl, combine cream cheese, mascarpone, powdered sugar, and 2 tbsp Kahlua.
- Whisk gently with an electric hand mixer until just combined (avoid overmixing).
- In a separate bowl, whip the heavy cream to stiff peaks.
- Fold the whipped cream into the cheese mixture in three additions until fully incorporated.
- Divide the mixture into two equal portions.
3. Assemble the Layers
- Mix the espresso with the remaining 2 tbsp Kahlua in a shallow bowl.
- Take one half of the cheesecake mixture and stir in 2–3 tbsp of the coffee mixture to create a coffee-flavored layer.
- Remove the chilled base from the fridge and spread the coffee-flavored cheesecake mixture evenly over it.
- Dip each Savoiardi briefly into the coffee mixture (just a few seconds) and arrange them in a single layer over the cheesecake filling. Break some if needed to fit.
- Spread the remaining plain cheesecake mixture over the ladyfingers, smoothing the top.
- Refrigerate for at least 6 hours, preferably overnight, to set completely.
- Before serving, run a knife around the edge of the pan to loosen the cheesecake and carefully remove the springform ring.
- Dust the top generously with cocoa powder and sprinkle with grated dark chocolate.
FARRO- Dessert, but Make it Coffee
In Pune, one place has quickly made its mark for turning meals into memorable experiences. FARRO, the creation of Chef Vardaan Marwah and entrepreneur Aman Talreja (Sip & Savour Co.), is where Mediterranean charm meets Indian soul. Tucked away in Koregaon Park, every detail here, from the flavours to the hospitality is designed to make dining feel special and unforgettable.
This International Coffee Day, FARRO invites everyone to indulge in their Pistachio Tiramisu. Coffee-soaked ladyfingers layered with mascarpone, nutty pistachio and a light touch of cacao come together in a dessert that makes you pause, savor every bite and wish the spoon never ends. A true ode to coffee, this plated indulgence is rich, aromatic and crafted to tempt both coffee lovers and those with a sweet tooth, proving that coffee doesn’t just belong in a cup.
