First make the base for the cake. 9 cookies neatly breaks in half into 18 pieces and otkladyvat in the direction of them we will spread the walls of the cake. Put the remaining cookies in a plastic bag and press it into crumbs using a rolling pin. I used a round shape with a diameter of 18 cm and I was enough, 18 of the halves, so they formed a circle with no spaces. But keep in mind that I used store-bought Savoiardi and I can't say exactly how much need store. So I would advise you, before you crush the cookies, make sure there will be enough for Your mold 18 parts, or just keep in reserve a few pieces just in case to just enough.

Melt on low heat butter, boil it is not necessary. Pour the melted butter with biscuit crumbs and mix thoroughly.

We spread the resulting mass in the laid baking paper or foil shape and slightly stamped forming the bottom. Along the walls stacked the delayed halves of the biscuits close to each other, rounded edges up. Put the form for 1 hour in the refrigerator.

Meanwhile, let us soufflé. Brew very strong coffee any way You like and measure out 70 ml. Cooled and poured into it the gelatine. Leave for need to swell the time. Cheese, soft cheese, sugar and vanilla in a bowl, whisk until homogenous. The cheese is better suited sour and pasty. If Your cheese is grains, wipe it through a sieve and then mix with the remaining components.

The gelatinous mass to dissolve in a water bath or in a saucepan on very low heat, but in no case do not boil, if you do not want to result in a soufflé with a touch of glue. Coffee pour a thin stream in a cottage cheese mixture under the blades of the mixer while whisking. Put the soufflés for half an hour in the fridge.

Whisk in a separate bowl of chilled cream until a stable foam. Begin whisking on low speed, gradually improving to detect.

Gently should be mixed with the soufflé whipped cream.

Take out of the refrigerator based and distributed on her cherries. Some cherries can leave for decoration.

Cherries spread an even layer coffee and cream souffle. Do this carefully so as not fell the halves of the biscuits on the sides.

Even out the top of the soufflé and put at least 3 hours in the refrigerator.

The original cake was decorated with frosted cookies, but I was not lazy just for this occasion to make chocolate coffee candy.

Help yourselves, dear friends! The cake is heavenly delicious!