The hazelnut tiramisu is a delicious variant of the classic tiramisu. For the preparation of this dessert, I used the classic tiramisu recipe but pasteurizing the eggs and adding hazelnut paste. Also available in gluten-free and lactose-free versions.
The hazelnut is the fruit of the Hazel, a plant belonging to the Betulaceae family. Hazelnuts are fruits rich in vitamin E, group B vitamins, and phytosterols. The most prized Italian hazelnuts are: tonda gentile trilobata, tonda di Giffoni, tonda gentile romana, and tonda tardiva. With hazelnuts, many recipes can be made, both sweet and savory. Excellent toasted in salads, in ravioli filling, instead of the classic butter we can use hazelnut butter to enjoy on toasted bread. Also, hazelnuts provide both milk, a great plant-based beverage for intolerants, and hazelnut oil, used in cosmetics
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- Difficulty: Medium
- Cost: Medium
- Rest time: 3 Hours
- Preparation time: 30 Minutes
- Portions: 10
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1 oz water
- 3/8 cup sugar
- 2 tbsp egg yolks
- 1/2 cup pate à bombe
- 1 cup whipping cream, 35% fat (lactose-free with less than 0.01% lactose or plant-based)
- 1 cup mascarpone (lactose-free with less than 0.01% lactose or plant-based)
- 3/8 cup hazelnut paste (gluten-free)
- 7 oz ladyfingers (gluten-free)
- to taste coffee
- to taste hazelnut paste (gluten-free)
- to taste gluten-free hazelnut grains
Tools
- 1 Bowl
- 1 Stand Mixer
- 1 Beater
- 10 Cups
Steps
In a small pot, pour the water and sugar, and bring to 250°F. Meanwhile, pour the egg yolks into a bowl and start whisking. Pour the sugar syrup in a stream and continue whisking until cooled. The cream will be thick and frothy.
In the bowl of the stand mixer, pour the mascarpone, start whipping, and add the cream. When the mixture is whipped, stop the machine and add the pate à bombe and hazelnut paste. Mix gently by hand with a spatula with delicate movements from bottom to top
Soak the ladyfingers in the coffee and arrange them in cups or a baking dish. Place a layer of tiramisu cream, make another layer of ladyfingers. Put the remaining tiramisu cream in a pastry bag with a smooth nozzle. Create dollops of cream and decorate with a drizzle of hazelnut paste and hazelnut grains. Chill in the fridge for at least 3 hours.
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Tips
It keeps in the refrigerator for 3 days. 
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