Tiramisu with hazelnuts biscuits
A creamy tiramisu with crunchy hazelnut biscuits make for the perfect italian summer dessert.
Ingredients
For the tiramisu
- 1 tbsp coffee syrup
- 50ml/2fl oz strong fresh coffee
- 100ml/3½fl oz Irish cream
- 2 large free range eggs
- 65²µ/2¼´Ç³ú caster sugar
- 250g/9oz double cream
- 250g/9oz mascarpone
- 200g/7oz sponge finger biscuits
- coco powder for dusting
For the hazelnuts biscuits
- 150g/5½oz whole blanched hazelnuts whole, toasted
- 150g/5½oz unsalted butter
- 125g/4½oz light brown sugar
- 175g/6oz plain flour
- pinch ground allspice
- 1 medium free-range egg, beaten
- icing sugar to dust
Method
To make the tiramisu, mix coffee syrup with the fresh coffee and the Irish cream and set aside.
Separate eggs yolks and whites. Add the sugar to the egg yolks and whisk until it doubles in size.
Whip the double cream to stiff peaks and stir in the mascarpone cheese, fold in 75ml of the coffee mix. Then add this to the egg yolk mix.
Whip the egg white to stiff peaks and mix through the cream mix.
Dip the biscuits into the remaining coffee mix and place a layer of the biscuits into small presentation glasses. Then top with some of the whipped cream mix. Continue this to create layers.
Finish with a dusting of coco powder.
To make the hazelnut biscuits, pre-heat the oven to 180C/160C Fan/Gas 4, and line a baking tray with greaseproof paper.
Place the hazelnuts in a food processor and blend until they resemble a course crumb.
Blend the butter and sugar together in a bowl and then mix in the flour, allspice, egg, and blended hazelnuts.
Shape into whatever shape you like, I like to make quenelle shapes and place onto the lined baking sheet. Cook in the oven for 15 minutes.
Remove from the oven and allow to cool. Dust with icing sugar.
To serve, put the tiramisu glasses onto small serving plates and place the biscuits alongside.