Tiramisu With Toasted Hazelnuts

Photography, TANGO | Food Styling, Véronique Gagnon-Lalanne | Prop Styling, Caroline Simon

  • Prep time 30 minutes
  • Total time 12 hours & 30 minutes
  • Portion size 8 servings
  • Credits : Canadian Living Magazine



In large bowl, using electric mixer on high speed, beat egg yolks with sugar until light and fluffy, about 4 minutes.

Reduce speed to medium. Beat in mascarpone and chocolate-hazelnut spread until mixture is smooth and well combined, 1 to 2 minutes.

In separate bowl, using electric mixer (with clean beaters) on high speed, beat egg whites until stiff peaks form, 4 to 5 minutes. Gently fold into mascarpone mixture, a bit at a time (do not overmix). Set aside in refrigerator.

In bowl, stir together espresso and hazelnut liqueur. Dip ladyfingers, one at a time, in espresso mixture and place in 9- x 13-inch baking dish. When bottom of dish is filled with a single layer of cookies, spread half of the mascarpone mixture over top. Repeat with another layer of soaked ladyfingers and remaining mascarpone mixture (a few cookies will remain). Using a sieve, sprinkle top of tiramisu with cocoa powder. Cover dish with plastic wrap and refrigerate for at least 12 hours. Sprinkle with toasted hazelnuts just before serving.

Nutritional facts Per serving: about

  • Iron 3.6 mg
  • Fibre 4 g
  • Sodium 575 mg
  • Sugars 41 g
  • Protein 15 g
  • Calories 880
  • Total fat 63 g
  • Cholesterol 305 mg
  • Saturated fat 35 g
  • Total carbohydrate 63 g
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Decadent Desserts

Tiramisu With Toasted Hazelnuts