Hazelnut Tiramisu

Yield: one 8″ Hazelnut Tiramisu cake



ingredients preparation
  • 24
  • 74g
  • 5g
    gelatin powder
  • 43g
    cold water
  • 340g
    heavy cream
  • 13g
    cocoa powder
  • 45g
    granulated sugar
  • 113g
  • 113g
    mascarpone cheese
  • as needed
  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.

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