The hazelnut tiramisu is an indulgent twist on the classic tiramisu. For this dessert, I used the traditional tiramisu recipe but pasteurized the eggs and added hazelnut paste. In parentheses, the gluten-free and lactose-free version.
Discover other tiramisu recipes:
- Difficulty: Medium
- Cost: Medium
- Rest time: 3 Hours
- Preparation time: 30 Minutes
- Portions: 10
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 2 tbsp water
- 1/3 cup sugar
- 3 tbsp egg yolks
- 5 oz 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)
- 3/4 cup hazelnut paste (gluten-free)
- 7 oz ladyfingers (gluten-free)
- as needed coffee
- as needed hazelnut paste (gluten-free)
- as needed gluten-free hazelnut crumbs
Tools
- 1 Bowl
- 1 Stand Mixer
- 1 Hand Mixer
- 10 Cups
Steps
In a saucepan, pour the water and sugar, and bring to 250°F. Meanwhile, pour the egg yolks into a bowl and start beating. Slowly add the sugar syrup and continue beating until it cools. The cream will be thick and foamy.
In the stand mixer bowl, pour the mascarpone, start beating, and add the cream. When the mixture is whipped, stop the machine and add the pate à bombe and hazelnut paste. Gently fold with a spatula from bottom to top
Dip the ladyfingers in coffee and arrange them in cups or a baking dish. Add a layer of tiramisu cream, make another layer of ladyfingers. Put the remaining tiramisu cream in a pastry bag with a plain tip. Make cream puffs and decorate with a drizzle of hazelnut paste and hazelnut crumbs. Chill in the fridge for at least 3 hours.
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The Hazelnut
The hazelnut is the fruit of the hazel, a plant belonging to the Betulaceae family. Hazelnuts are rich in vitamin E, B group vitamins, and phytosterols. The finest Italian hazelnuts are: tonda gentile trilobata, tonda di Giffoni, tonda gentile romana, and the tonda tardiva. Hazelnuts can be used in many sweet and savory recipes. Excellent toasted in salads, in ravioli fillings, or instead of classic butter, we can use hazelnut butter to spread on toast. Moreover, hazelnuts produce both milk, a great drink for those intolerant, and hazelnut oil, used in cosmetics.
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