Base
50 g butter
100 g savoiardi biscuits

Coffee for the biscuits and cheesecake
250 ml water + 2 tbsp instant coffee
amaretto, optional
approx. 100 g savoiardi biscuits

Tiramisù filling
3 eggs
120 g Dansukker Organic Icing Sugar
60 g Dansukker Glucose Syrup
10 g Dansukker Vanilla Sugar
400 g mascarpone
200 ml double cream

Decoration
cocoa powder

Process the savoiardi biscuits in a blender and add the melted butter. Press the mixture into a springform tin about 20 cm in diameter. Store in the freezer.

Boil the water and add the instant coffee powder. Allow to cool, then add the amaretto (optional). Leave to one side.

Separate the eggs, putting the yolks and whites in separate bowls. Whisk the egg yolks, icing sugar, glucose syrup and vanilla sugar until fluffy. Add the mascarpone and whisk together.

Whip the cream in a separate bowl and fold it into the mixture, then fold in 1 tbsp of the coffee.

Beat the egg whites until stiff and fold into the mascarpone mixture. Pour 1/3 of the mascarpone cream over the biscuit base and place in the freezer for 1 hour.

Remove from the freezer. Dip the biscuits quickly in the coffee and arrange on top of the cheesecake. Pour another 1/3 of the mascarpone cream over the biscuits and freeze for 1 hour.

Refrigerate the rest of the mascarpone cream. Then whisk it and put it in a piping bag with a round nozzle.  Remove the cake and pipe the cream on the top. Place in the freezer for 1 hour.

Remove the cheesecake 15 minutes before serving and dust with cocoa powder.