Espresso torta
	Serves 6 This dessert is a cross between the cheesecake and the French crème brulee. The filling shouldn't be firm by just a little less than runny for a much smoother texture than the traditional cheesecake.		vegan summer pudding white chocolate raspberry tart peach melba pecan and praline profiteroles steamed chocolate heaven espresso torta

	The base 200g (7oz) chocolate digestive biscuits 60g (2oz) butter	To make the base whizz up the digestive biscuits in a food processor. Melt the butter and mix it with the biscuits in a bowl. Line a 25cm (10 inch) tart tin with baking parchment and spoon in the mixture. Press the mixture down with the back of a spoon making sure you create a lip up the sides of the tin with the biscuits. Cool in the fridge for 1 hour.
	For the filling 5 egg yolks 1 teaspoon of vanilla essence 80g(3oz) caster sugar 200ml (1 cup) whipping cream 100g (4oz) mascarpone cheese 2 shots of espresso coffee	Place all of the ingredients in a large bowl over a pan of boiling water and cook the mixture stirring regularly until it forms a thick custard. Take it off the heat. Cool the custard to room temperature and then pour it into your cheesecake base. Place it in a medium oven for about 15 minutes or until the custard has just starting to firm up. If you shake it lightly the filling should just wobble like a firm jelly and not sloosh about.
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