Baked coffee-mascarpone cheesecake, tiramisu style

Ingredients

for 5 servings

• Mascarpone300 g (10.6 oz)
• Cream cheese (Philadelphia style)150 g (5.3 oz)
• Eggs100 g (3.5 oz)
• Erythritol50 g (1.8 oz)
• Instant coffee5 g
• Unsweetened cocoa8 g

Directions

1. Preheat the oven to 150 °C (302 °F) and dissolve the instant coffee in a tablespoon of hot water; leave to cool slightly.
2. Whisk the mascarpone and the cream cheese with the erythritol until smooth and even.
3. Beat in the eggs one at a time, then stir in the dissolved coffee.
4. Pour the filling into a lined pan and set it in a large dish; fill halfway up with hot water for a water-bath bake.
5. Bake for 45 minutes at 150 °C (302 °F), until the centre is just set but still wobbly.
6. Leave to cool, refrigerate overnight, then dust with unsweetened cocoa just before serving.