Chocolate Hazelnut Tiramisu by @cuisinovia

55 min

8 servings

💧

400 ml

Water

☕

20 g

Instant coffee

🍬

50 g

Granulated sugar

🥃

90 ml

Cognac

🍪

400 g

Savoiardi biscuits

🍫

150 g

Dark chocolate

🥛

1.7 l

Cream

🧀

250 g

Mascarpone cheese

🍬

140 g + 80 ml

Icing sugar

🍦

15 ml

Vanilla extract

🥜

120 g + 1.5 tbsp

Hazelnuts

🍦

1

Vanilla

🍫

13 g

Cocoa powder

  1. Place
    • Hazelnuts

    Place the hazelnuts on a baking sheet and roast at 175°C fan for 10 minutes.

  2. Peel
    • Hazelnuts

    Peel the hazelnuts once cooled.

  3. Chop
    • Hazelnuts

    Coarsely chop the hazelnuts, leaving a few whole for garnish.

  4. Pour
    • Water
    • Instant coffee
    • Granulated sugar

    Pour the hot water into a bowl and mix with the coffee and sugar.

  5. Add
    • Instant coffee
    • Cognac

    Add the cognac to the coffee mixture and mix well.

  6. Cool

    Let the syrup mixture cool completely.

  7. Heat
    • Dark chocolate
    • Cream

    Heat the cream and pour it over the dark chocolate to make a ganache.

  8. Add
    • Dark chocolate
    • Cognac

    Once the chocolate has melted, add the cognac.

  9. Cool

    Let the ganache cool to room temperature.

  10. Whip
    • Cream
    • Mascarpone cheese
    • Icing sugar

    Whip the mascarpone, heavy cream, icing sugar, and vanilla until soft peaks form.

  11. Fold
    • Mascarpone cheese

    Gently fold the mascarpone mixture into the cooled ganache.

  12. Dip
    • Instant coffee

    Dip the ladyfingers in the coffee mixture and line the bottom of a dish.

  13. Sprinkle
    • Hazelnuts

    Sprinkle with half of the ground hazelnuts.

  14. Pour
    • Cream

    Pour half of the chocolate cream on top.

  15. Add
    • Instant coffee
    • Cream
    • Hazelnuts

    Add another layer of coffee-dipped ladyfingers, sprinkle with hazelnuts again, and cover with the remaining cream.

  16. Whip
    • Cream
    • Icing sugar
    • Vanilla extract

    Whip the heavy cream with the icing sugar and vanilla until fluffy whipped cream forms.

  17. Dust
    • Cocoa powder

    Cover the dessert and dust with cocoa powder before serving.

  18. Garnish
    • Hazelnuts

    Garnish with whole hazelnuts.

Chocolate Hazelnut Tiramisu by @cuisinovia

55 min

8 servings

💧

400 ml

Water

☕

20 g

Instant coffee

🍬

50 g

Granulated sugar

🥃

90 ml

Cognac

🍪

400 g

Savoiardi biscuits

🍫

150 g

Dark chocolate

🥛

1.7 l

Cream

🧀

250 g

Mascarpone cheese

🍬

140 g + 80 ml

Icing sugar

🍦

15 ml

Vanilla extract

🥜

120 g + 1.5 tbsp

Hazelnuts

🍦

1

Vanilla

🍫

13 g

Cocoa powder

Preparation Steps

  1. Step 1/18

    Place the hazelnuts on a baking sheet and roast at 175°C fan for 10 minutes.

  2. Step 2/18

    Peel the hazelnuts once cooled.

  3. Step 3/18

    Coarsely chop the hazelnuts, leaving a few whole for garnish.

  4. Step 4/18

    Pour the hot water into a bowl and mix with the coffee and sugar.

  5. Step 5/18

    Add the cognac to the coffee mixture and mix well.

  6. Step 6/18

    Let the syrup mixture cool completely.

  7. Step 7/18

    Heat the cream and pour it over the dark chocolate to make a ganache.

  8. Step 8/18

    Once the chocolate has melted, add the cognac.

  9. Step 9/18

    Let the ganache cool to room temperature.

  10. Step 10/18

    Whip the mascarpone, heavy cream, icing sugar, and vanilla until soft peaks form.

  11. Step 11/18

    Gently fold the mascarpone mixture into the cooled ganache.

  12. Step 12/18

    Dip the ladyfingers in the coffee mixture and line the bottom of a dish.

  13. Step 13/18

    Sprinkle with half of the ground hazelnuts.

  14. Step 14/18

    Pour half of the chocolate cream on top.

  15. Step 15/18

    Add another layer of coffee-dipped ladyfingers, sprinkle with hazelnuts again, and cover with the remaining cream.

  16. Step 16/18

    Whip the heavy cream with the icing sugar and vanilla until fluffy whipped cream forms.

  17. Step 17/18

    Cover the dessert and dust with cocoa powder before serving.

  18. Step 18/18

    Garnish with whole hazelnuts.

Composition

Ingredients

Types

Beverages, Sweeteners, Bakery, Biscuits, Chocolate, Confectionery, Dairy, Cheese, Flavorings, Nuts, Baking

Ingredients

Water, Instant coffee, Granulated sugar, Cognac, Savoiardi biscuits, Dark chocolate, Cream, Mascarpone cheese, Icing sugar, Vanilla extract, Hazelnuts, Vanilla, Cocoa powder

Notes

Water (boiling), Cognac (or brandy, for the syrup), Savoiardi biscuits (1-2 packs), Dark chocolate (70% cacao solids), Cream (for the ganache, for the mascarpone mixture, for the topping), Icing sugar (for the mascarpone mixture, for the topping), Hazelnuts (Leivadiotis brand, for decoration), Vanilla (for the topping), Cocoa powder (for dusting)

Allergens

Gluten, Eggs, Milk, Tree nuts

Dietetics

Dietary regimen

Vegetarian, Pescatarian

Calories

780 kcal

Macro nutrients

Protein: 9g, Total fat: 54g, Saturated fat: 29g, Carbohydrates: 67g, Sugars: 45g, Fiber: 4g, Sodium: 160mg

Nutritional Information

Minerals

Calcium: 165mg, Iron: 3.2mg, Potassium: 390mg, Magnesium: 65mg

Vitamins

Vitamin A: 360µg RAE, Vitamin D: 2.1µg, Vitamin E: 2.4mg, Vitamin B12: 0.8µg

Preparation

Time Information

Preparation

45 minutes

Cooking

10 minutes

Overall

55 minutes

Difficulty

Level

Medium (2/4)

Steps

18 steps

Equipments

Utensils

Baking sheet, Mixing bowl, Heatproof bowl, Whisk, Rubber spatula, Chef's knife, Cutting board, Rectangular baking dish, Fine-mesh sieve

Appliances

Oven, Mixer

Type

Type

Type Of Dish

Dessert

Occasions

Dinner party, Holiday, Celebration, Weekend

Origin

Source

Platform

instagram

Original Creator

@cuisinovia

Origin

Cuisine

Italian, Mediterranean

Geographic

Italy, Europe

Various

Aspect

Texture

Creamy, Fluffy, Silky, Tender, Crunchy

Flavors

Chocolatey, Nutty, Coffee, Sweet, Boozy, Vanilla

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Do not leave out longer than 2 hours because the dessert contains dairy.), fridge : 3 days (Store covered in an airtight container at or below 4°C (40°F).,Dust with fresh cocoa powder just before serving for the best appearance.), freezer : 30 days (Freeze tightly wrapped in portions.,Thaw overnight in the refrigerator.,The whipped topping may lose some texture after thawing.)