Easy Tiramisu Cheesecake in Pots

Prepare the base. Crush the chocolate digestive biscuits in a bag using a rolling pin - a food processor takes them past crumbs and into powder, which sets solid. Combine with the melted butter and 3 tsp of strong espresso, then spoon into 5 dessert pots and press down flat. Place in the freezer for a few minutes to set.

Make the chocolate layer. Set a heatproof bowl over a pan of simmering water, making sure the bowl does not touch the water - it is the steam that should melt the chocolate. Add the double cream, milk chocolate and coffee liqueur all at once rather than melting the chocolate first, which is how it seizes into a stiff paste. Stir gently with a spatula until smooth, pour over the bases, and freeze for 20 minutes to set.

Prepare the cheesecake layer. Beat the cream cheese on its own until completely smooth, because lumps will not come out once the cream is in. Add the vanilla bean paste, icing sugar and double cream, and whisk to stiff peaks - watch it near the end, as it goes from holding its shape to grainy in seconds. Spoon or pipe over the set chocolate layer.

Chill, dust and serve. Refrigerate for at least 20 minutes to firm the top layer. A few hours, or overnight, is better still: the coffee mellows into the cream and it tastes like a tiramisu rather than three separate layers. Dust with cocoa powder just before serving, not before chilling, or it draws moisture from the cream and goes patchy. Keeps for 3 days in the fridge.