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Hazelnut and strawberry tiramisu
Hazelnut and strawberry tiramisu
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Prep Time:
270 minutes
Cook Time:
Total Time:
270 minutes
Berry and nut Tiramisu: a delightful twist on the classic crowd-favorite.
Ingredients:
  • 1 x 300ml ctn thickened cream
  • 4 eggs, separated
  • 140g (2/3 cup) caster sugar
  • 2 x 250g ctns mascarpone
  • 60ml (1/4 cup) marsala
  • 1L (4 cups) strong black coffee, cooled
  • 2 x 250g pkts savoiardi (sponge finger biscuits)
  • 75g dark cooking chocolate, coarsely grated
  • 375g strawberries, washed, hulled, thinly sliced
  • 150g dry roasted hazelnuts, coarsely chopped
Instructions:
  • Whip the cream in a bowl with an electric beater until it forms firm peaks.
  • Whisk the egg yolks and sugar until pale and creamy using a clean electric beater. Add mascarpone and marsala, beat to combine. Gently fold in the cream using a large metal spoon until just combined.
  • Whip the egg whites with an electric beater until soft peaks form, then gently fold them into the mascarpone mixture.
  • Pour the aromatic coffee into a bowl. Gently dip half of the crispy biscuits into the rich coffee, then evenly layer them at the base of a 4L (16-cup) serving dish.
  • Spread a layer of half the cream mixture over the biscuits. Tap the dish lightly on the counter to set the layers. Sprinkle half of the chocolate over the cream. Arrange the strawberries in a single layer over the chocolate. Repeat the layering process with the remaining coffee, biscuits, cream mixture, and chocolate. Cover the dish and refrigerate for at least 4 hours or overnight to chill.
  • Garnish the tiramisu with a generous sprinkle of hazelnuts before serving.

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