PREPARATION

1. Make a cup of strong espresso and mix it with the vodka and kahlua.
2. Meanwhile, for the cheesecake layer, mix together the cream cheese, mascarpone, icing sugar, vanilla extract and 3 tablespoons of the espresso mixture. Scoop out 2/3 of the amount and set aside in the fridge.
3. Melt the chocolate au bain-marie and leave to cool to room temperature.
4. In the meantime, whip the cream until lightly whipped.
5. Mix the chocolate into the remaining 1/3 of the cheesecake mixture. Then add a spoonful of whipped cream to the mixture and mix together gently with a spatula. Then add the rest of the cream and mix gently with the spatula into a mousse, do not over mix.
6. Divide the mousse between 4 glasses.
7. Crumble the chocolate cake over the mousse in the glasses. Sprinkle the cake with 2 tablespoons of the espresso mix (or more to taste).
8. Divide the remaining 2/3 of the cheesecake mixture over the glasses and top with some grated dark chocolate. Place the glasses in the fridge for at least 2 hours and serve!