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Sharing our food heritage with you

Chocolate Hazelnut Tiramisu

Chocolate Hazelnut Tiramisu

Chocolate Hazelnut Tiramisu

A Christmas special Chocolate Hazelnut Tiramisu that everyone in the family will love.

In Italian, “Tiramisu” means cheer me up and we can tell you that this Tiramisu certainly will. I like to call it a little bit of heaven on a plate.

When you are making this Chocolate Hazelnut Tiramisu cake, you assemble the cake in three different layers.

The bottom layer consists of the coffee liquor soaked sponge or lady fingers(savoiardi).

The middle layer is the chocolate ganache layer. The cream acts as a melting agent for the chocolate. It is important to add a bit of salt to the chocolate as salt really brings out the flavour of chocolate.

The next layer is the silky smooth fluffy layer of cheese.

On the top, we have the chocolate ganache again that you can finish off with toppings of your choice. I prefer to use shaved chocolate and mandarin zest.

Now let’s get to the recipe in detail.

Ingredients you need for Chocolate Hazelnut Tiramisu

200 ml double cream

150 gm dark hazelnut chocolate plus extra for serving & some for the person making the dish!

10-12 sponge fingers

150 ml good hot strong coffee

90 gm caster sugar

2 eggs a pinch of sea salt

25 ml Frangelico (Hazelnut liquour)

500 gm mascarpone cheese

1 teaspoon vanilla bean paste

3 tablespoons runny honey

1 orange or mandarin

Ingredients for Chocolate Hazelnut Tiramisu

Instructions

Line a dish (20cm x 30cm) with the sponge fingers. I prefer a glass dish that shows the beautiful layers of the tiramisu cake. 

Make some hot black coffee. We prefer using percolated or espresso coffee but you could also use instant coffee instead. The important thing is that the coffee must be strong. Then, add 40 gm of caster sugar and 25 ml of frangelico liqueur to the hot black coffee. 

Now, carefully pour over the hot sweetened coffee over the sponge fingers. Alternatively you can also dip the sponge fingers into the coffee mixture, and then transfer them to the tray. But be careful as the coffee-soaked sponge fingers will be fragile to handle. 

To make ganache for the second layer, pour the cream into a pan and gently bring to a simmer over a medium heat (about a minute). 

Now, break the chocolate and add to the cream. Once the chocolate is melted, add a pinch of sea salt to the cream chocolate mixture. 

Stir until the mixture is consistently melted, thickened and smooth, then remove from the heat and set aside. 

Now, take the eggs and separate the yolk and egg whites in different bowls. There are many different ways to separate egg whites and yolk. The way I do it is to crack the egg and hold it over the bowl you want the egg white to go into, since you are left with two half shells of the cracked egg on two hands, keep moving the egg yolk from one egg shell to the other till all the egg white has fallen into the bowl with egg white, and you are left with the yolk in the shell.

Now for the mascarpone mixture, beat the egg yolks and 50 gm sugar in a food processor for a couple of minutes or by hand using a whisk, until there is a smooth light yellow texture. Add the mascarpone cheese, honey and vanilla essence and mix until well combined, and keep aside. 

Next, beat the egg whites in a food processor until the egg white forms soft peaks. It usually takes about a minute. You can beat it by hand as well if you prefer that, but it might be tiring. Keep beating the eggs until you see soft peaks and when you turn the bowl upside down, and the egg white still sticks to the bowl. 

Take the egg white mixture and gently fold into the mascarpone mixture until it is just mixed together. I would use a metal spoon or a plastic spatula.

Once you have all components prepared, you are ready to assemble the cake. Take the chocolate ganache and spoon it over the sponge fingers. Then add the creamy mascarpone mixture evenly on top of that. Lastly, spread the chocolate ganache on top in an even layer. You can repeat the same order of layers if you would like to make more layers. 

Put the cake in the fridge for at least 2 hours, to set. When you are ready to serve, you can shave some leftover chocolate and use fine gratings of orange or mandarin using a zester. Your chocolate hazelnut tiramisu is ready. Enjoy!

Chocolate Hazelnut Tiramisu

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Chocolate Hazelnut Tiramisu

December 24, 2020
: 10-12
: 40 min
: 40 min
: Medium

A fresh airy dessert with a creamy texture, and rich taste of hazelnuts that melts in your mouth.

By:

Ingredients
  • 200 ml double cream
  • 150 gm dark hazelnut chocolate plus extra for serving & some for the person making the dish!
  • 10-12 sponge fingers
  • 150 ml good hot strong coffee
  • 90 gm caster sugar
  • 2 eggs a pinch of sea salt
  • 25 ml Frangelico (Hazelnut liquour)
  • 500 gm mascarpone cheese
  • 1 teaspoon vanilla bean paste
  • 3 tablespoons runny honey
  • 1 orange or mandarin
Directions
  • Step 1 Line a dish (20cm x 30cm) with the sponge fingers. I prefer a glass dish that shows the beautiful layers of the tiramisu cake.
  • Step 2 Make some hot black coffee. We prefer using percolated or espresso coffee but you could also use instant coffee instead. The important thing is that the coffee must be strong. Then, add 40 gm of caster sugar and 25 ml of frangelico liqueur to the hot black coffee.
  • Step 3 Now, carefully pour over the hot sweetened coffee over the sponge fingers. Alternatively you can also dip the sponge fingers into the coffee mixture, and then transfer them to the tray. But be careful as the coffee-soaked sponge fingers will be fragile to handle.
  • Step 4 To make ganache for the second layer, pour the cream into a pan and gently bring to a simmer over a medium heat (about a minute).
  • Step 5 Now, break the chocolate and add to the cream. Once the chocolate is melted, add a pinch of sea salt to the cream chocolate mixture.
  • Step 6 Stir until the mixture is consistently melted, thickened and smooth, then remove from the heat and set aside.
  • Step 7 Now, take the eggs and separate the yolk and egg whites in different bowls. There are many different ways to separate egg whites and yolk. The way I do it is to crack the egg and hold it over the bowl you want the egg white to go into, since you are left with two half shells of the cracked egg on two hands, keep moving the egg yolk from one egg shell to the other till all the egg white has fallen into the bowl with egg white, and you are left with the yolk in the shell.
  • Step 8 Now for the mascarpone mixture, beat the egg yolks and 50 gm sugar in a food processor for a couple of minutes or by hand using a whisk, until there is a smooth light yellow texture. Add the mascarpone cheese, honey and vanilla essence and mix until well combined, and keep aside.
  • Step 9 Next, beat the egg whites in a food processor until the egg white forms soft peaks. It usually takes about a minute. You can beat it by hand as well if you prefer that, but it might be tiring. Keep beating the eggs until you see soft peaks and when you turn the bowl upside down, and the egg white still sticks to the bowl.
  • Step 10 Take the egg white mixture and gently fold into the mascarpone mixture until it is just mixed together. I would use a metal spoon or a plastic spatula.
  • Step 11 Once you have all components prepared, you are ready to assemble the cake. Take the chocolate ganache and spoon it over the sponge fingers. Then add the creamy mascarpone mixture evenly on top of that. Lastly, spread the chocolate ganache on top in an even layer. You can repeat the same order of layers if you would like to make more layers.
  • Step 12 Put the cake in the fridge for at least 2 hours, to set. When you are ready to serve, you can shave some leftover chocolate and use fine gratings of orange or mandarin using a zester. Enjoy!

Hope you love it as much as we do! Let us know in the comments how it turned out to be.

 

Feel free to check out our other Christmas recipes:

Dad’s Christmas Lasagna

Christmas Ham with Mango glaze

Skagen Cake

 

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