DESSERT OF THE SUMMER!
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Total Time: 5 hours
- Yield: 12 servings 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian
Making tiramisu is a lot easier than you think! And with no need for an oven, this no-bake dessert is perfect for hot summer days! Let’s go over the ingredients you will need for this easy hazelnut tiramisu recipe. Using high-quality ingredients is key to producing the best dessert!
- Mascarpone cheese
- Heavy cream
- Copper Moon Hawaiian Hazelnut coffee
- Cocoa powder
- 3/4 cup (200 g) roasted hazelnuts
- 1/2 cup (100 g) granulated sugar
- 2 tablespoons water
- 4 eggs, separated
- 1/2 cup (100 g) granulated sugar
- 2 cups (453 g) mascarpone cheese, room temperature
- 2/3 cup (150 ml) heavy cream
- 1/2 teaspoon salt
- 1 1/2 cup (355 ml) strongly brewed hazelnut coffee, room temperature
- 1/3 cup (70 ml) rum
- 40 ladyfingers
- cocoa powder, for dusting
- hazelnut flavored coffee beans, for topping (optional)
HOW TO MAKE TIRAMISU
Before beginning this recipe, I highly recommend to have all of your ingredients prepared and at room temperature.
- Begin by making the candied hazelnuts. To make candied hazelnuts, add sugar and water to a non-stick frying pan and heat over medium low heat until the sugar dissolves. Then, increase the heat to medium and continue cooking until the mixture becomes a caramel color. This should take about 5 minutes. Stir in the hazelnuts and remove from heat. Pour the mixture over parchment paper or a silicone mat and let cool completely. Use a sharp knife or a meat mallet to break up and slightly crush the candied hazelnuts. This step can be made ahead of time. Store the candied hazelnuts in an airtight container at room temperature until ready to use.
- Make mascarpone cream. To make the mascarpone cream, begin by gently cooking the egg yolks. Over a double boiler, whisk the egg yolks and sugar together for 5 minutes, until pale and creamy. In the bowl of a stand mixer fitted with the whisk attachment or in a large mixing bowl using a hand mixer, lightly beat the mascarpone cheese. Add the cooked egg yolk/sugar mixture into the mascarpone and beat until combined. Add the heavy cream and beat on medium high speed for 5 minutes, or until the mixture thickens.
- Whip egg whites. In a clean mixing bowl fitted with the whisk attachment, beat the egg whites and salt together until foamy. Increase the speed and beat until stiff peaks form. Fold the egg white mixture into the mascarpone cream mixture.
- Whisk hazelnut coffee and rum. Rum adds a great flavor in this dessert, but you can leave it out if desired. If you don’t have rum, you can use a hazelnut liqueur like Frangelico or a coffee liqueur like Kahlua.
- Dip half of the ladyfingers in the coffee mixture. Ladyfingers soak up a lot of liquid very fast, so you will need to work fast here. Make sure they aren’t too soggy because as the tiramisu chills, they will continue to soften underneath the cream. Overly saturated ladyfingers will also make your tiramisu runny.
- Assemble tiramisu. Arrange a layer of soaked ladyfingers into the bottom of your pan. To fill any empty spaces, cut the ladyfingers accordingly. Layer half of the mascarpone cream on top of the ladyfingers. Sprinkle a layer of crushed candied hazelnuts. Then, dip and layer the remaining ladyfingers and top with remaining cream. Cover with plastic wrap and chill for at least 4 hours or overnight.
- Dust with cocoa. After chilling, dust the top layer of cream generously with a layer of unsweetened cocoa powder using a sifter. Top with more crushed candied hazelnuts and coffee beans, if desired.
FREQUENTLY ASKED TIRAMISU QUESTIONS:
IS TIRAMISU MADE WITH RAW EGGS?
Egg yolks are a main ingredient in the mascarpone cream. They give the cream the decadent and thick texture as well as a yellowish color. Traditionally, tiramisu is made with raw eggs, but in order to reduce the risk of salmonella, the egg yolks are cooked in this recipe. The egg whites remain raw, so it is best to use pasteurized eggs.
HOW FAR IN ADVANCE CAN YOU MAKE TIRAMISU?
Tiramisu can be made 1 to 2 days ahead and stored in the refrigerator. Leftovers should be refrigerated immediately and can last up to 4 days.
WHAT SIZE PAN SHOULD I USE FOR TIRAMISU?
This tiramisu recipe is perfect for a deep 10-inch round pan or a 9×13-in baking pan.
Recipe by Baked Ambrosia