Semi Freddo Tira Misu Torta

500g Cream Cheese
450ml Whipped cream
8 egg yolks
150g Sugar
5g Gelatin
150g Chocolate sponge
24 Sponge finger biscuits
1tbsp Cocoa powder
1 vanilla pod

FOR SYRUP

1cup Espresso coffee
100ml Water
100g Sugar
Zest of an orange
1 Small stick of cinnamon

In a saucepan boil the espresso, water, sugar, orange zest and cinnamon for 5 minutes and allow to cool down
Place a 10in cake ring on a tray. Cut the sponge into 10in ring size and place in the bottom and soak with the syrup. Line the ring with the sponge fingers and put to one side
Put egg yolks, sugar and vanilla in a large bowl
Set bowl over a pan of simmering water and whisk to ribbon stage then add melted gelatin and remove from the heat. Fold in the cream cheese until smooth. Cool down on ice or in the fridge
Whip the cream and fold into the mixture. Pour half of the mixture to fill up half of the rind and dip remaining sponge fingers in the syrup and arrange over the cheese mixture then cover with the remaining cheese mixture smoothing the surface and freeze for 2 hours
Just before serving sprinkle cocoa powder over the surface and serve

OPTION

This recipe was sourced in Saudi Arabia where alcohol is forbidden but for the 'free' world please feel free to dip the sponge fingers lining the ring in Tia Maria

ENJOY!