Hazelnut and coffee tiramisu

After the classic tiramisu, the one without raw eggs, Karim Bourgi's version, and the tart version, a few weeks ago I made the pistachio version of tiramisu... so of course, I had to make the hazelnut version too! With coffee, of course, because I love this combination, but you can make a hazelnut soaking milk following the pistachio model if you're not a fan of coffee; you can also adapt the egg-free tiramisu cream recipe if the dessert is for pregnant women or young children 😊 Otherwise, the recipe is very simple and quick to make, but you'll need some patience and a few hours in the fridge before you can enjoy it!

Ingredients:
I used hazelnut puree and coffee from Koro: use code ILETAITUNGATEAU for 5% off the entire site (non-affiliate).



Preparation time: 20 minutes + chill time
For 8 people:
 

Ingredients:

 About thirty ladyfinger biscuits
 3 eggs
 70g sugar
 500g mascarpone
 100g hazelnut puree
 200ml espresso coffee
 To taste, chopped hazelnuts
 
 

Recipe:  

Separate the egg whites from the yolks. Whisk the yolks with 50g of sugar until they lighten, then add the mascarpone and hazelnut puree and whisk until you have a smooth cream.
 
 
 
 
 
 Then whisk the egg whites with the remaining 20g of sugar until stiff peaks form, and gently fold them into the previous mixture using a spatula.
 
 
 
 
 Now, assemble the tiramisu: dip the ladyfinger biscuits in the warm-hot coffee, and place them at the bottom of your dish. 
 
 
 
 Then pour half of the mascarpone/hazelnut cream over the top, smooth the surface, and repeat: another layer of soaked biscuits, followed by the remaining cream (I added a few whole hazelnuts between the layers). 
 
 
 
 
 
 Place the tiramisu in the refrigerator for at least 4 hours, then dust with unsweetened cocoa powder and chopped hazelnuts before enjoying!