Recipe

Nutella tiramisu with roasted hazelnut crumbs

Using little jars makes this chocolately, hazelnutty, tiramisu beautifully presented, giving the classic Italian dessert a homemade touch.

  • 20 mins preparation
  • 10 mins cooking
  • Serves 8
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Ingredients

Nutella tiramisu with roasted hazelnut crumbs
  • 380 gram nutella, plus extra to serve
  • 300 millilitre hot fresh espresso (use decaffeinated if you prefer)
  • 2 tablespoon whisky, or to taste
  • approximately 48 savoiardi biscuits (sponge fingers)
  • 5 free-range egg yolks
  • 200 gram caster sugar
  • 1/2 teaspoon finely ground coffee beans or cocoa powder
  • 400 gram mascarpone
  • 3 leaves gold-leaf gelatine (can be omitted for vegetarians)
  • 350 millilitre fresh cream
Hazelnut crumbs
  • 1 cup caster sugar
  • 1/2 cup skinless, roasted hazelnuts
  • 1 teaspoon cocoa powder

Method

Nutella tiramisu with roasted hazelnut crumbs
  • 1
    Place Nutella in a bowl. Pour in hot espresso and whisky. Stir until Nutella has melted and combined with liquid.
  • 2
    Break up the biscuits with a rolling pin while they are in the packet (kids love doing this) and crumble them into the Nutella mixture.
  • 3
    Mix until it looks like rough cake crumbs and the Nutella is incorporated. Depending on freshness of sponge fingers, you can add a little more espresso if mixture is too dry (or add a little hot chocolate or extra hot water).
  • 4
    Whisk yolks and sugar until creamy. Stir in the ground coffee beans. Add mascarpone and beat until combined.
  • 5
    Soak gelatine in cold water for 3 minutes. Heat 100ml of the cream in a pan and add softened gelatine, stirring to dissolve. Set aside to cool slightly.
  • 6
    Whip remaining cream until firm. When gelatine mixture has cooled, pour into mascarpone mixture, then fold in the whipped cream.
  • 7
    To assemble, layer Nutella mixture and cream mixture into glasses. Cover and chill in the fridge for at least 1 hour before serving.
  • 8
    To make roasted hazelnut crumbs, lay a piece of baking paper on a tray. Add sugar to a heavy-based saucepan on medium heat and cook until it begins to melt and caramelise at the edges.
  • 9
    Gently tilt and roll pan until sugar is a deep golden colour. Add hazelnuts and cocoa powder, stirring to combine. Quickly pour onto baking paper, tilting tray to spread it out. Leave to set on bench.
  • 10
    When cooled, break into shards and blitz for a few seconds in a food processor or bash with a rolling pin to make crumbs. Store in an airtight container – it will last a few weeks.
  • 11
    To serve, remove tiramisu from fridge, sprinkle each with hazelnut crumbs and add a dollop of Nutella.

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