Mascarpone cheesecake topped with Fudge and Tuiles

Cheesecake is a global delicacy that originated in Greece a few centuries ago. Today, there are many variations of cheesecake that are popular in different regions. My recipe for eggless  “Mascarpone cheesecake topped with fudge and Tuiles” is an adaptation of the classic cheesecake recipe with a base of ladyfingers dipped in coffee and liqueur followed by a mixture of mascarpone cheese and cream. A topping of banana-cashew fudge and sugar Tuiles adds a different texture to the cheesecake base. I have also added a Nutella-cream sauce on the side that makes the cheesecake even more exciting. The combination of Tiramisu ladyfinger and mascarpone base with cashew-banana fudge, Tuiles, and the Nutella cream sauce makes this dessert a perfect ending to any type of main course dinner or lunch. This recipe is also representing a perfect fusion and harmony of desserts originating in different countries. Cheesecake originated in Greece, Tiramisu originated in Italy, Tuiles in France, and Fudge in America. All 4 layers, when complemented with each other, create a dessert melody that can please any type of palate. In a way, this dessert is an integration of sweet, salty and nutty flavors with the mellow aroma of Nutella. The Tuiles add a layer of crunchiness to the soft base of cheese and fudge. I have used ladyfingers (Italian Savoiardi), mascarpone cheese, whipping cream, sugar coffee liqueur and espresso coffee as the main ingredients for my Cheesecake. The banana-cashew fudge consists of fully ripe bananas, roasted cashews, butter, honey, and brown sugar. The Tuiles are made with egg whites, flour, sugar, and vanilla essence. The Nutella cream sauce is a simple mixture of Nutella sauce and heavy cream. Unlike traditional Tiramisu or cheesecake, my recipe does not include eggs. The process involves separate preparations for Mascarpone cheesecake, fudge, tuiles and Nutella sauce. Tiramisu involves mixing and layering the ingredients. Fudge involves heating all ingredients in a nonstick pan. Tuiles involve baking and the Nutella sauce is a simple mixture with some heating involved. This is a perfect dessert if you want to experiment with some standard desserts and create a fusion that elevates the taste to a different level. This recipe showcases novelty through the adaptation of some well-known desserts.
Cooking Method
Cuisine ,
Courses
Difficulty Advanced
Time
Cook Time: 60 mins
Servings 5
Description

Mascarpone cheesecake topped with fudge and tuiles offers a unique fusion of popular desserts. A diverse set of flavors and textures accompany every bite. The dessert combines cheese, coffee, liqueur, Nutella, vanilla, and banana flavors that create a unique taste that is appealing to any palate.

Ingredients
    Cheesecake base layer - Mascarpone and Ladyfingers
  • 12 oz Mascarpone Cheese (About 350gms)
  • 1 cup Heavy cream
  • 1 cup Espresso or strong coffee (At room temperature)
  • 2 tsp Coffee Liqueur (I used Kahlua)
  • 1/4 cup Whole milk
  • 3/4 cup Caster Sugar
  • 15 Ladyfingers ((Italian name savoiardi))
  • 1 tsp Vanilla essence
    • Banana-Cashew Fudge
  • 2 Ripe Bananas (Mashed into a paste)
  • 1 tbsp Honey
  • 1 tbsp Butter
  • 2 tsp Brown sugar
  • 1/2 cup Cashews (Chopped into small pieces)
    • Sugar Tuiles
  • 2 Egg whites
  • 1 tsp vanilla essence
  • 1/2 cup All purpose flour
  • 3/4 cup Caster Sugar
  • 1/4 cup Butter - melted and cooled to room temperature
    • Nutella Sauce
  • 1/2 cup Nutella Chocolate Hazelnut spread
  • 1/4 cup Heavy cream
Instructions
  1. Mascarpone cheese and Cream mixture
    1. Arrange all the ingredients as indicated in the "Cheesecake base layer - Mascarpone and Ladyfingers" section
    2. Mix heavy cream, half of the indicated sugar quantity, vanilla essence, and whole milk in a flat bowl
    3. Stir well until sugar is dissolved. Check for the level of sweetness and adjust sugar if needed. Whip the mixture until you start to see firm peaks.
    4. Take a separate bowl and blend the mascarpone with the remaining half of the sugar.
    5. Once the sugar has completely blended into the mascarpone cheese, slowly fold the cheese into the whipped cream.
    6. Mix the mascarpone and cream until they have blended well.
  2. Layering the ladyfingers and Mascarpone cheese mixture
    1. Take a glass dish which is at least 3-4 inch deep and with a flat bottom. We will use this dish to assemble our dessert.
    2. We will be assembling 4 layers – The first layer from the bottom and the third layer are ladyfingers, the second and topmost layers the mascarpone-cream mixture.
    3. Mix the espresso coffee and milk in a flat-bottomed bowl.
    4. For the first layer, Soak ladyfinger biscuits in the espresso coffee and milk mixture for about 5 seconds in batches of 5-6 pieces. Make sure that the biscuits are not soaked for too long as they crumble and fall apart.
    5. Lay the ladyfinger biscuits across the glass container to cover the entire surface
    6. For the second layer, spread the Mascarpone-Cream mixture on top of the ladyfingers. The thickness of this layer should be about ½ inch and uniform throughout. Make sure to cover all the gaps between the ladyfingers.
    7. Repeat the third and fourth layers with lad fingers and mascarpone-cream mixtures respectively.
    8. Keep the container in the freezer until the next few steps are done.

  3. Preparing the Banana-Cashew fudge
    1. Heat the butter in a non-stick pan. Once the butter has melted, add the chopped bananas. Keep stirring with the heat on medium. The bananas should form a paste and slowly start to turn brown in color.
    2. Add all the ingredients and continue to stir until you see the mixture develop a caramel color and develop a thick consistency like a fudge.
    3. Remove the pan from heat and transfer the fudge into an open plate. 
    4. Refrigerate for about 6 hours to get a thicker consistency to the fudge so that it can retain the shape when you roll it flat and cut it to the desired shape. 
    5. To cut to the desired shape, Press it into a flat circle of ¼ inch thick. You can use a rolling pin. I covered the fudge with a plastic sheet and then rolled it flat. This helps to avoid the fudge sticking to the rolling pin.

     

  4. Preparing the sugar Tuiles
    1. Whisk the egg whites in a bowl a little. Then add sugar and whisk until it is frothy.
    2. Stir in the molten butter, essence, and flour. Stir well until there are no lumps and the mixture is uniform.
    3. Pre-heat oven to 450F. Line a baking tray with parchment paper.
    4. Take one teaspoon of the mixture and spread it thinly into a circle on the baking tray (about 3-4 inch diameter)
    5. Place the tray in the oven and bake for about 6-8 minutes until the edges turn golden brown. Remove the tray from the oven and gently lift each tuile with a knife. Let them cool on a separate plate. You may cut them into shapes or bend them around objects to give some shape while they are still warm.
    6. The Tuiles turn brittle and crispy when they get cold.
  5. Plate the dessert, banana-cashew fudge and tuiles as shown in the picture with the Nutella sauce on the side.

Notes
  1. You can skip the Fudge and Tuiles if you are short of time or you wish for a simpler dessert. The resulting dessert will still be delightfully rich and satisfying
  2. Stor the completed dessert in the freezer for a minimum 6-8 hours and ideally for more than 12 hours
Keywords: Cheesecake, Mascarpone, Tiramisu, Liqueur, fudge, Cashew, Nutella, Ladyfingers, Coffee, fusion, dessert
Read it online: https://www.mellowmasala.com/recipe/mascarpone-cheesecake/
Vinay Mummigatti

I love traveling, cooking, and reading. This blog is a reflection of my passion for cooking. Food is a representation of culture and I have tried to assimilate foods from different cultures across the world. I am an Indian by birth who moved to the USA 20 years back. I hope my recipes and articles bring new experiences and joy to the readers. Please share your comments and feedback.