Just the best dessert there is. A la Japanese cheesecake

This is one of the simplest and tastiest low-effort desserts I’ve made in a very, very long time — and it’s almost ridiculously easy to put together. Yes, there are desserts that take hours to prepare, and they can be absolutely divine. But this one is just as satisfying, and it takes, what, 20 minutes at most? There’s something rather lovely about that.

Oddly enough, this is what I made for my birthday. Which is unusual, because I’d normally go for a proper birthday cake — layers, creams, a candle, the whole thing. But this year I just… didn’t know what I fancied. A few months ago, I made a Japanese cheesecake — which, if we’re being honest, has very little to do with an actual cheesecake — but we happily went along with it, partly because it felt lighter, almost like a yoghurt, and therefore slightly less indulgent. But for my birthday, I wanted something creamier. Something with a bit more character — more flavour, more depth.

Standing at the yoghurt aisle in the shop, I was just about to pick up some skyr — debating between hazelnut and vanilla — when, out of the corner of my eye, I spotted a 500 g pot of vanilla fromage frais from a producer I’ve loved for years, all the way from Normandy. And suddenly, it all came together: vanilla, mascarpone for richness, my favourite French biscuits, and a smooth, glossy layer of chocolate on top. and all of that with coffee in it. And that was it.

Fifteen minutes — assembled while chatting to a friend on the phone — and it was done. The next day, five more minutes, and the dessert was ready.

Important. One of my friends even said he prefers this to a proper tiramisu. I’m not sure I agree — tiramisu is tiramisu. But this… this dessert is something else.

cream:
250 g creamy, good-quality mascarpone
500 g vanilla fromage frais (I use this from Issigny Ste Mere)
pinch of sea salt
70 ml strong coffee
200 g Petit Beurre biscuits

ganache:
70 g 70% chocolate, pieces
110 g double cream
1 tbsp mild honey
pinch of sea salt

In a bowl, add the mascarpone and give it a light mix — just enough to loosen it. Add the fromage frais and salt, then mix until smooth and creamy.

Spoon the cream into the dish you’ll be serving it in (or one you’re happy to chill it in). Take the biscuits, dip them one by one into the coffee, and place them straight into the cream. You can arrange them however you like, but try to keep them fairly close together if you want a more cake-like texture — or leave a few gaps if you prefer it creamier.

Once all the biscuits are in, gently level everything out. The cream will naturally spread a little over the top — that’s perfect. Cover and place in the fridge for at least 6–12 hours.

After 12 hours, make ganache. Heat the cream in a pan until it just begins to steam (don’t let it boil). Remove from the heat, add the chocolate, and leave it to sit for a minute. Then stir until smooth, add honey and a pinch of salt, and mix again. Pour over the chilled dessert, then return it to the fridge for at least another 2 hours (longer if you can — 3–4 hours is ideal). Enjoy. Love to you all.