Ingredients

For the base

• 50g dark chocolate, broken into pieces
• 75g butter
• 15 digestive (speculoos) biscuits, finely crushed

For the filling

• 150g dark chocolate, broken into pieces
• 200g milk chocolate, broken into pieces
• 100g butter
• 2 heaped tsp instant coffee
• granules dissolved in 1 tsp
• boiling water
• 250ml double cream
• 200g full-fat crème fraîche

To decorate

• 250ml double cream lightly whipped
• 2 vanilla sugar essence Dr. Oatker (8g each)
• 50g sugar
• chocolate shavings or coarsely grated Excellence Orange Intense Lindt chocolate

Method

1. You will need a 23cm round, loose-bottomed, fluted tart tin with deep sides and a piping bag with a plain nozzle (optional).
2. To make the base, melt the chocolate and butter in a wide-based pan over a medium heat. Remove the pan from the heat, add the crushed biscuits and stir to combine. Press into the base of the tart tin and chill in the fridge while you make the filling.
3. To make the filling, place the chocolate and butter in a large heatproof bowl and add the coffee and double cream. Set the bowl over a pan of just simmering water and heat until runny, stirring gently until smooth. Remove from the heat and allow to cool down a little, then mix in the crème fraîche by hand.
4. Carefully pour the mixture into the tin on top of the biscuit base and chill for a minimum of 2 hours, or ideally overnight, until set. Remove the cake from the tin and place it on a cake stand or plate. Serve straight from the fridge.
5. Whip the cream with the vanilla sugar essence and the extra sugar. To decorate, spoon the whipped cream into a piping bag (if using) and pipe or dollop five large blobs of the cream into the middle of the tart. Sprinkle over the chocolate shavings or grated chocolate and serve in thin slices.

Ingredients

Serves 4

• 2 sheets of leaf gelatine
• 16 amaretti biscuits
• 1 lime (finely grated zest + juice)
• 2tbsp granulated sugar
• 150g light cream cheese
• 250g crème fraîche
• 150g Greek yogurt
• 1 vanilla pod, split and seeds scraped
• 1tbsp honey
• 150g mango, diced
• 4 passion fruits, halved
• Fresh mint leaves

Method

1. Place the gelatine leaves in a shallow dish, cover with cold water and leave to soak for about 5 minutes.
2. Meanwhile, put the biscuits into a strong plastic bag and bash with a rolling pin to crush to crumbs. Divide between four small glasses.
3. Heat the lime juice and 1 tbsp sugar in a small pan over a medium heat. When hot, take the pan off the heat. Immediately lift the gelatin out of its water and add it to the hot liquid, stirring until dissolved. Leave to cool until barely tepid.
4. In a large bowl, whisk the cream cheese, crème fraîche, yoghurt, lime zest, remaining 1 tbsp sugar, honey and the vanilla seeds together until smooth. Whisk in the cooled gelatine mixture.
5. Spoon on top of the biscuit bases in the serving glasses and spread evenly. Chill in the fridge to set for at least 2 hours.
6. For the topping, mix the mango and passion fruit pulp and seeds together and spoon on top of the cheesecake pots. Finish with fresh mint leaves.