Tiramisu (with Hazelnut liqueur)
User Reviews
5
Tiramisu (with Hazelnut liqueur)
Description
The Tiramisu preparation involves whisking egg yolks and sugar until combined, then gently heating the mixture over simmering water while whisking to reach 160°F for safe custard texture. After cooling, the mascarpone cheese is whipped and folded into the cooled egg mixture to form a smooth cream. Ladyfinger biscuits are dipped quickly into a coffee and hazelnut liqueur mixture to absorb flavor without becoming soggy.
The dessert is assembled in layers within an 8" square pan: first a layer of dipped ladyfingers, then half the mascarpone cream topped with crushed candied hazelnuts, followed by a second repeat of the ladyfingers and mascarpone. This layering results in a balanced texture with crunchy nut bits contrasting creamy mascarpone and moist biscuits.
When chilled, the tiramisu sets firm yet soft, offering rich coffee and nut flavors enhanced by the hazelnut liqueur. It serves as an elegant dessert suitable for dinner parties or special occasions.
Ingredients
- 12 ounces mascarpone softened at room temperature for about 10 minutes.
- 3 large egg yolk
- 1/4 cup sugar
- 1 package savoiardi biscuits or ladyfingers
- 3/4 cup espresso strong
- 1/4 cup Frangelico or another hazelnut liqueur
- 1/3 cup hazelnut candied and crushed
Instructions
- Whisk the egg yolks and sugar in a bowl for 2 minutes or until well mixed.
- Make a bain-marie, or water bath with a saucepan filled halfway up water. Place the bowl so it rests on the saucepan, but not on the water. Bring the water to a boil and reduce heat to a slow boil. Whisk the egg and sugar mixture constantly for about 8 minutes or until the eggs reach a temperature of 160° F.
- Remove eggs from heat and allow to cool about 5-10 minutes.
- Meanwhile using a hand mixer, whip the mascarpone for about 2 minutes. Add egg mixture and whip another minute, or until combined.
- Combine espresso and hazelnut liqueur together in a shallow dish.
- Dip each ladyfinger briefly (count to 3) in espresso mixture and place them in a layer on the bottom of an 8" x 8" baking dish. Break biscuits to fit.
- Spread half of the mascarpone cream over the top of the biscuits
- Sprinkle crushed, candied hazelnuts over the top of the cream.
- Repeat with a second layer of ladyfingers, laying them in the opposite direction. Break the biscuits in half in order to fit them in the baking dish.
- Top with remaining mascarpone cream. Cover with plastic wrap and refrigerate for a minimum of 4 hours. (Over-night is better)
- Just before serving dust with unsweetened cocoa powder and decorate with remaining candied hazelnuts if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9people
Amount Per Serving
Calories 335 kcal
% Daily Value*
| Serving | 1person | |
| Calories | 335kcal | 17% |
| Carbohydrates | 21g | 7% |
| Protein | 7g | 14% |
| Fat | 23g | 35% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 148mg | 49% |
| Sodium | 59mg | 2% |
| Potassium | 84mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 734IU | 15% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 76mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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