- 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