Tiramisu Espresso Martini No-bake Cheesecake

BASE: Mix the melted butter and espresso granules together, then add to a food processor along with the chocolate biscuits and whizz until the mixture resembles wet sand. Pour into the prepared tin and use the base of a glass to press it into the base and sides. Put in the fridge to chill.

FILLING: Whisk the espresso granules and Kahlua together in a small bowl. Briefly dip each Savoiardi biscuit in the Kahlua mixture and place in a single layer on the biscuit crumb base. You will need to break a few biscuits in half to completely cover the base. Refrigerate until needed. Strain the remaining liquid into a microwave-safe bowl. Put the gelatine sheets in a bowl of cold water for 5 minutes.

Whizz the cream cheese, mascarpone, sugar, egg yolk and vanilla together in a food processor. Heat the remaining Kahlua liquid in the microwave until hot – about 45 seconds on high. Remove the gelatine from the water and squeeze out any liquid. Add to the hot Kahlua mixture and whisk until dissolved. Add the gelatine mixture to the cream cheese mixture, then whizz until smooth. Pour over the Savoiardi-lined base and chill for at least 2 hours, or up to overnight.

TOPPING: Whisk the cream to firm peaks, then whisk in the vanilla and mascarpone. Top the cheesecake with the cream mixture and sprinkle with chocolate to serve.