Frangelico Chocolate Hazelnut Tiramisu
I’m a massive massive fan or Tiramisu, it’s my all-time favorite dessert.
So earlier today, when I was feeling really creative I decided to do a whole range of different tiramisus with a variation of different flavor combinations. I figured if I could make a tiramisu that I really liked and found interesting it would have to be pretty amazing.
I made 10 different variations of flavour combo’s that I experimented with, while still sticking to the fundamentals of the dessert and not opting too far away.
Out of all the variations I created only one that was really a standout to the point that I kept going back for more.
I’m not saying this recipe is as good as my mother’s traditional tiramisu (which is the best dessert I have ever eaten in my life), however it is a scrumptious hazelnut alternative (instead of marsala as the base flavour).
For extra hazelnut flavour in this recipe I used liquor, spread and hazelnuts for that much needed texture crunch.
As usual, to make this more baking-friendly I have simplified the traditional method down to a few less steps without impacting the quality or taste.
- 3 tbsn instant coffee
- 140ml hot water
- 220ml Frangelico (or any other hazelnut liquor)
- 3 eggs
- 120g sugar
- 600g mascarpone cheese
- 300g Nutella (or any other hazelnut spread)
- 200g savoiardi biscuits
- 100g hazelnuts
- Combine the water and coffee granules and stir until dissolved.
- Add 180ml of the Frangelico and stir into the coffee, leave aside for later.
- Separate the eggs with the whites in a bowl and the yolks into another.
- Add the sugar to the yolk bowl and using electric beaters whisk for 5 minutes or until light and creamy.
- Add the remaining Frangelico and mascarpone cheese and beat until combine on low speed.
- Clean beaters and beat the egg whites until peaks form.
- Fold the egg whites and Nutella into the cheese mix until just combine.
- Dip a biscuit into the coffee mix for a second on each side. Place biscuits in the base of a 20 x 20 cm baking tray.
- Repeat dipping the biscuits and placing into the tray until you have used half the biscuits.
- Chop up the hazelnuts into rough small pieces and sprinkle half on top of the cheese mix.
- Top nuts with half the cheese mix and spread to allow for an even cover.
- Repeat the biscuits being dipped and placed on top of the cheese mix until all the biscuits are used up.
- Sprinkle remaining nuts.
- Top the nut layer with the remaining cheese mix and spread to allow for an even cover.
- Place in the fridge for 4 hours or overnight.
- Serve with grated chocolate, cocoa powder or a sprinkle of extra chopped hazelnuts and enjoy.
- Step 2
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