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Tiramisu with hazelnuts biscuits

Prepare
less than 30 mins
Cook
10 to 30 mins
Serve
Serves 4–6

A creamy tiramisu with crunchy hazelnut biscuits make for the perfect italian summer dessert.

By Matt Tebbutt

From Saturday Kitchen Best Bites

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Ingredients

For the tiramisu

For the hazelnuts biscuits

Method

  1. To make the tiramisu, mix coffee syrup with the fresh coffee and the Irish cream and set aside.

  2. Separate eggs yolks and whites. Add the sugar to the egg yolks and whisk until it doubles in size.

  3. 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.

  4. Whip the egg white to stiff peaks and mix through the cream mix.

  5. 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.

  6. Finish with a dusting of coco powder.

  7. To make the hazelnut biscuits, pre-heat the oven to 180C/160C Fan/Gas 4, and line a baking tray with greaseproof paper.

  8. Place the hazelnuts in a food processor and blend until they resemble a course crumb.

  9. Blend the butter and sugar together in a bowl and then mix in the flour, allspice, egg, and blended hazelnuts.

  10. 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.

  11. Remove from the oven and allow to cool. Dust with icing sugar.

  12. To serve, put the tiramisu glasses onto small serving plates and place the biscuits alongside.