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To finish:
Add the gelatine to a small ramekin. Add the water and stir until soft. Using a seperate bowl, add boiling water and place the gelatine ramekin inside. Stir until it becomes liquid and set aside.
Add the cream cheese to a mixing bowl and beat until soft.
Add the castor sugar, vanilla essence, mascarpone and cream and beat together.
While beating, add the gelatine slowly into the mixture and set aside.
Soak biscuits in coffee mixture.
To assemble:
Add 30 ml cheesecake mixture each to the bottom of two serving glasses.
Layer with 2 soaked biscuits per glass.
Repeat another 2 layers and finish with the cheesecake mixture.
Refrigerate for 3 hours.
To finish:
Dust with cocoa powder.
A decadent dessert in a small serving to be enjoyed by mom anytime.
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