INGREDIENTS
400g (1 3/4 cups) of mascarpone
150g (1 cup) of hazelnut cream
150ml (3/4 cup) of whipping cream
350ml (1 1/2 cups) of espresso coffee
50ml (1/4 cup) of water (cold)
300g of ladyfingers
Hazelnut cream
Hazelnut grains
METHOD
- Into the bowl with mascarpone add the hazelnut cream and mix with an electric mixer. Add the whipping cream and continue mixing until all is well combined.
- In another bowl mix the espresso coffee with the water and dip it in each ladyfinger.
- Start assembling the tiramisu by covering the bottom of the cake mold (20x20cm – mold size) with a layer of the prepared cream. Arrange the ladyfingers as a second layer and cover them with the cream.
- Spread the hazelnut cream on top of the cream, arrange one more layer of the lady’s fingers and cover with the rest of the cream. Spread the hazelnut cream on top and transfer the tiramisu into the fridge for one hour.
- After time has elapsed sprinkle the tiramisu with hazelnut grains and serve.