3 ready-made brownies
2 tbsp coffee liqueur
200g/7oz mascarpone
55g/2oz icing sugar
½ vanilla pod, seeds removed
50ml/2fl oz double cream, whipped
55g/2oz raspberries, cut in half
25g/1oz dark chocolate, melted
Break up the brownies into a bowl.
Add the coffee liqueur and stir to soak through.
Place the mascarpone, the sugar and vanilla seeds into a bowl and mix well.
Add the cream and stir in.
Place two chefs' rings onto two plates and add half of the brownie mixture into each, pressing down to form a firm base.
Fill each of the chefs' rings with the cheese and cream mixture, smooth over the top and garnish with raspberry halves.
Remove the chefs' rings and drizzle each cheesecake with melted chocolate and serve.
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