Hazelnut Tiramisu

Print Recipe
Yield: one 8″ cake

Ingredients

  • 24 ladyfingers
  • 74g espresso or coffee
  • 5g gelatin powder
  • 43g cold water
  • 340g heavy cream
  • 13g cocoa powder
  • 45g granulated sugar
  • 113g American Almond Hazelnut Praline
  • 113g mascarpone cheese
  • American Almond Hazelnut Brittle Crunch, as needed

 

Directions

  1. Line an 8” round metal mold with a plastic acetate strip.
  2. Line ladyfingers around the edge of this metal mold and break up any remaining ladyfingers to place in the bottom of the pan. Soak the ladyfingers with the coffee.
  3. Bloom the gelatin in the cold water. Once it blooms, gently heat it up in the microwave or a water bath.
  4. Meanwhile, whip the heavy cream until it holds soft peaks. Add the cocoa powder and sugar and whip until the cream gets to a medium peak. Set this aside.
  5. Mix the American Almond Hazelnut Praline and the mascarpone cheese together. Fold 1/3 of the whipped cream into this mixture to lighten followed by the gelatin mixture and then the remaining whipped cream.
  6. Pipe this mixture into the ladyfinger lined pan and smooth the surface.
  7. Refrigerate until the cake is set and garnish with American Almond Hazelnut Brittle Crunch as desired.

Recipe courtesy of American Almond® – www.americanalmond.com