HAZELNUT TIRAMISU

Hazelnut tiramisu

(serves 4)

 

You could make a really simple tiramisu in ten minutes, or you could push yourself to make this incredible chocolate and hazelnut version in the same amount of time… I know what I would do. The caramelised nuts and Nutella cream (other chocolate spreads are available) make it much more impressive and only a little bit more complicated to prepare. It can be served immediately, but could also be made in advance and kept in the fridge while you cook and eat dinner.

 

INGREDIENTS

40g (generous 1/3 cup) hazelnuts, roughly chopped

2 tbsp caster (superfine) sugar

250g (1 cup + 1 tbsp) mascarpone cheese

3 tbsp Nutella

150ml (generous 1/2 cup) whipping cream

1 tbsp icing (powdered) sugar

1 tsp vanilla extract

8–10 sponge fingers

Cocoa powder, for dusting

Sea salt

 

For the soaking syrup

2 tbsp espresso coffee

1 tbsp honey

100ml (scant 1/2 cup) Marsala or coffee liqueur

 

DIRECTIONS

1. Place a non-stick frying pan (skillet) over a high heat and add the hazelnuts. Season with a pinch of salt and toast for 2 3 minutes, tossing occasionally, until they are starting to colour.

2. Add the caster sugar and allow to caramelise, stirring continuously with a wooden spoon. Pour onto a plate or board and set aside to cool slightly.

3. Meanwhile, put the mascarpone and Nutella into a bowl and mix well.

4. Put the cream, icing sugar and vanilla extract into a food mixer or bowl and whisk until thick but not stiff.

5. Put the ingredients for the soaking syrup into a small bowl and mix together. Pour half into the Nutella mixture, then fold in the sweetened cream until just mixed for a ripple effect.

6. Dip half the sponge fingers in the remaining syrup, then place in the bottom of four glasses or bowls, tearing them to fit. Cover with a layer of the Nutella cream, then dip the remaining sponge fingers in the syrup and arrange them on top.

Follow with another layer of the Nutella cream.

7. Break up the crystallised hazelnuts and sprinkle them on top of the puddings, then dust with cocoa powder before serving.