This is probably one of the quickest desserts to
make and a guaranteed crowd-pleaser. If you're in a rush, drop the
candied hazelnuts and add grated coffee beans on top
75 gmhazelnuts40 gmcaster sugar60 ml (¼ cup)vodka60 ml (¼ cup)coffee liqueur60 ml (¼ cup)espresso coffeeHazelnut gelato, to serve
Preheat oven to 180°C. Spread hazelnuts on an oven tray and roast until fragrant (5-6 minutes), then tip into a tea towel and rub the skins off.
Heat a frying pan over medium heat, add hazelnuts, then gradually scatter sugar over, mixing continuously, until sugar caramelises and coats the nuts (2-3 minutes). Transfer to a tray lined with baking paper to cool, then coarsely chop.
Shake vodka, coffee liqueur and espresso in a cocktail shaker with ice to chill.
Place scoops of gelato in chilled glasses, pour espresso mixture on top, scatter with candied hazelnuts and serve.