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Frangelico Tiramisu

Recipe by Nigella Lawson from Nigella Kitchen

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A beautiful buttery richness to this take on a classic dessert.

Serves 12

Ingredients

250ml espresso coffee, or 8 teaspoons (15g) espresso powder dissolved in 250ml boiling water
250ml Frangelico hazlenut liqueur, plus more for the filling
For the filling:
2 eggs, separated
75g caster sugar
60ml Frangelico hazlenut liqueur
500g mascarpone
30 savoiardi biscuits (fine sponge fingers), about 375g
100g chopped roasted hazelnuts
3 teaspoons cocoa powder
1 x 24cm square dish

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Method

Combine the coffee and 250ml Frangelico in a jug; and allow to cool if the coffee is hot.
Beat the egg whites till frothy. In a separate bowl beat the yolks and sugar with the 60ml Frangelico for the filling.
Add the mascarpone to the yolks and sugar mixture, beating it in well to mix. Gently fold in the foamy egg whites, and mix again.
Pour half of the coffee and Frangelico mixture into a wide shallow bowl and dunk enough biscuit fingers for a layer, about 4 at a time into the liquid, coating both sides.
Line your tiramisu dish with the soaked biscuits; they should be damp but not falling to pieces (though it wouldn’t matter if they did). Pour any leftover liquid from the dipping process over the layer you have made.
Put half the mascarpone mixture on top of the soaked biscuits and spread to make an even layer.
Pour the remaining coffee and Frangelico mixture from the jug into the shallow dish and make another, final, layer of biscuits, dipping as before and layering on top of the mascarpone in the dish.
Pour any leftover liquid over the biscuit layer, and then cover with the final layer of mascarpone. Cover the dish with cling film and leave overnight in the fridge or for 6 hours.
When you are ready to serve, take the tiramisu out of the fridge and remove the clingfilm. Mix the chopped roasted hazelnuts with 2 teaspoons of the cocoa powder and sprinkle over the top layer of mascarpone in front of you. Then dust with the final teaspoon of cocoa, pushing it through a sieve for lighter coverage, over the nut rubbly tiramisu.

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Notes & Tips

MAKE AHEAD NOTE The tiramisu can be made 1–2 days ahead and stored in fridge: it will keep for up to 4 days in total and leftovers should be refrigerated immediately.
FREEZE NOTE The tiramisu can be frozen for up to 3 months. Wrap the tiramisu (without hazelnut and cocoa topping) in double layer of clingfilm and layer of foil. Defrost overnight in fridge and top with nuts and cocoa, as directed in recipe.