Chilled prune, Armagnac and gingernut cheesecake with espresso sauce

A dreamy prune cheesecake with a creamy coffee sauce makes a fabulous dessert from Paul Bloxham
By Paul Bloxham
Chilled prune, Armagnac and gingernut cheesecake with espresso sauce
  • Rating:
  • Serves: 4
  • Cook Time: 5 minutes
  • Prep Time: 25 minutes plus one hr chilling time
  • Effort: easy



  • 150 ml armagnac, or brandy
  • 200 g prunes, preferably Aegean
  • 250 g gingernut biscuits
  • 50 g butter, melted
  • 400 g mascarpone
  • 1 tbsp cocoa powder

For the espresso sauce

  • 350 ml double cream
  • 1 vanilla pods
  • 4 egg yolks
  • 100 g caster sugar
  • 2 shots strong espresso coffee, or 1 tbsp coffee flavouring


1. Warm the Armagnac in a saucepan, remover from the heat and then add the prunes. Leave them to soak, stirring occasionally, until softened. Drain and reserve the soaking liquid. 2. Crush the ginger nuts in a plastic bag, and mix with the butter, push into the bottom of four individual cheesecake rings or egg poaching rings. 3. Pop the drained prunes on top of the ginger biscuit bases, followed by the mascarpone cheese. Level with a hot spoon and dust generously with cocoa powder and chill for an hour before de-moulding. 4. For the espresso sauce, heat the cream with the vanilla pod and prune soaking juices. 5. Whisk the egg yolks with the sugar. Pour the scalded cream over the egg yolks and the custard should thicken (if not, stir over the heat until it has the consistency to coat the back of a spoon). Pour in the espresso coffee and chill before serving. 6. To serve heat the outside of the cheesecake rings with a blow torch and centre the desserts on a serving plate, pour the coffee sauce round and slide off the rings and enjoy.

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