Tiramisu Basque Cheesecake

Heat oven to 220C fan. Line a 20cm springform tin with two overlapping sheets of baking paper pressed into the base and up the sides with at least 6cm overhang above the rim.

Mix espresso and brandy soaking liquid. Dip each savoiardi one second per side — damp not soggy. Lay in a single layer across the base of the tin, breaking to fit.

Beat cream cheese and mascarpone in the Hobart until completely smooth — no lumps. Add sugar and vanilla seeds. Beat until combined. Scrape the bowl down thoroughly.

Add eggs one at a time on low speed, mixing until just incorporated between each. Scrape bowl between eggs. Batter should look smooth and glossy.

Pour in cream slowly on low. Add the cold espresso and brandy. Mix until combined. Sift in flour and fold through by hand — do not use the machine for the flour. Batter will be loose and pourable.

Pour batter slowly over the savoiardi base. Bake at 220C fan for 40–45 minutes until the top is deeply caramelised and almost burnt in patches, edges fully set, centre wobbles as one mass.

Cool completely in the tin at room temperature — it will sink and settle. Refrigerate uncovered minimum 4 hours, overnight preferred.

Whip mascarpone, cream, and icing sugar to soft spreadable peaks. Refrigerate until needed.

Remove from tin. Spread mascarpone cream generously across the top — clearly a thick layer, not a smear. Dust heavily with cocoa through a fine sieve. Shave couverture over the top. Slice with a hot dry knife wiping clean between every cut.