Hazelnut Tiramisu with Hazelnut Cream Liqueur
Serves 4
Ingredients
β’ 250 g mascarpone
β’ 150 g chocolate hazelnut spread (or ~30 g for a lighter version)
β’ 3 egg yolks (β 55 g)
β’ 15 g caster sugar
β’ 24 ladyfingers
β’ 150 ml strong coffee (cooled)
β’ 1 tsp vanilla extract (5 ml)
β’ 20 g ground hazelnuts
β’ 30 g chopped crunchy hazelnuts
β’ 30β40 ml double cream (very small amount, just to loosen texture)
β’ Grated hazelnut chocolate (for finishing)
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Method
1. Prepare the soaking liquid
Combine the cooled coffee with the hazelnut cream liqueur. Set aside.
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2. Make the mascarpone cream
Whisk the egg yolks with the caster sugar until pale and slightly thickened.
Add the mascarpone and mix until smooth.
Incorporate the chocolate hazelnut spread and vanilla extract.
Add a small amount of double cream (30β40 ml) to slightly loosen the texture.
Fold in the ground hazelnuts.
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3. Assemble
Quickly dip the ladyfingers into the coffeeβliqueur mixture.
Arrange a first layer of soaked ladyfingers.
Spread a layer of mascarpone cream.
Sprinkle ground hazelnuts + chopped crunchy hazelnuts over the cream (this creates texture).
Add a second layer of dipped ladyfingers.
Cover with another layer of cream.
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4. Chill
Refrigerate for at least 4 hours (preferably overnight).
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5. Finish
Spread the remaining cream on top (same mixture).
Finish with grated hazelnut chocolate and additional crunchy hazelnuts.
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Chef note
Adding a layer of chopped hazelnuts between the cream layers introduces contrast and prevents the dessert from becoming too soft or one-dimensional.
