Hazelnut Tiramisu, a slightly original and different tiramisu, because in addition to all the basic elements of the classic tiramisu, it has a new ingredient that gives it an extra touch of flavor: hazelnut paste. Don’t know what hazelnut paste is? The answer will surprise you; it is actually a very simple ingredient prepared by blending roasted hazelnuts with a fairly powerful blender until they turn into a cream. Making hazelnut paste at home is simple, but shall we talk about the tiramisu? So I already tell you to buy the Pavesini – an essential ingredient not to be substituted along with mascarpone, fresh eggs, sugar, vanilla extract and hazelnuts and follow me right into the kitchen — you’ll see how easy it is to make tiramisu and especially this indulgent hazelnut version!
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- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: No-cook
- Cuisine: Italian
Ingredients to make hazelnut tiramisu
- 26.5 oz mascarpone (about 3 1/8 cups)
- 3 egg yolks
- 2/3 cup granulated sugar (about 4.6 oz (130 g))
- 2 2/3 tbsp water (about 40 ml)
- 6 2/3 tbsp hazelnut paste (about 3.5 oz (100 g))
- 1/3 cup chopped hazelnuts (about 1.4 oz (40 g))
- to taste unsweetened cocoa powder
- 7 fl oz coffee (from moka pot; you can dilute with water if desired (about 200 ml))
- 7 oz Pavesini (1 box (about 200 g))
Tools
- Mixer
- Thermometer
Steps to make tiramisu
To make the mascarpone and hazelnut cream, start with the basic preparation of the pâte à bombe. For the pâte à bombe, pour the water and sugar into a small saucepan and place it over moderate heat, cooking the syrup until it reaches a temperature of 250°F. When the syrup reaches about 239°F, pour the egg yolks into a bowl and begin to whisk them. As soon as the syrup reaches 250°F, pour it in a thin stream over the yolks while continuing to beat at a high speed until you obtain a fluffy, pale, and airy mixture. Continue beating until the mixture reaches room temperature — the pâte à bombe is now ready to use. Fold the mascarpone into the preparation you just made, add the vanilla sugar or vanilla extract, and combine with the mixer.
Finally add the hazelnut paste, mix again with the beaters, and our cream is ready — we’re ready to assemble the tiramisu. To assemble you can choose to make individual servings for a slightly more elegant presentation, or the classic tiramisu in a baking dish.
1st Method: individual tiramisu.
Place 4 Pavesini on a plate, laying them side by side along their long side. Gently moisten them with a few teaspoons of coffee, taking care not to wet the edges. Pipe dollops of mascarpone cream onto the Pavesini, sprinkle with some chopped hazelnuts and cover with another layer of biscuits. Moisten again with a little coffee, add another layer of cream and a little hazelnut crumb, another layer of biscuits and finish with small dollops of cream, chopped hazelnuts and a dusting of cocoa. Let rest at least 2 hours in the refrigerator before serving. Repeat for all other portions.
2nd Method: tiramisu in a baking dish.
Cover the bottom of a baking dish of about 10 x 6 inches (~25 x 15 cm) with a layer of Pavesini. Generously moisten with coffee (you may use coffee diluted with water), spread the mascarpone and hazelnut cream on top, sprinkle with chopped hazelnuts and dust with cocoa. Repeat until ingredients are used up, remembering that the last layer of the tiramisu should be biscuits.
Refrigerate for at least 2 hours before serving; dust with unsweetened cocoa powder before serving.
Store the tiramisu in the refrigerator for up to 3 days, in the coldest part.
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