Chefs' Recipes

Pinbone’s hazelnut tiramisù

Adding Nutella to tiramisù may not be orthodox but it sure adds a special quality to what could be Italy's most famous dessert.
Hazelnut tiramisùBen Dearnley

“We don’t know many people who don’t lose their minds over a good tiramisù,” says Mike Eggert. “We pop a big spoonful of Nutella in the bottom of the bowl when we serve it for a little extra chocolate hit.” Start this recipe a day ahead to let the biscuits soften and the cream firm up.



1.Whisk yolks, 25gm sugar and Frangelico in a heatproof bowl over a large saucepan of simmering water until thick and pale (5-7 minutes). Remove bowl and whisk in mascarpone a third at a time, ensuring each third is fully incorporated before adding the next.
2.Whisk cream and remaining sugar in a separate bowl until soft peaks form, then fold cream into mascarpone mixture with a large metal spoon until smooth.
3.Dip savoiardi in coffee, then place in a 20cm-square cake tin or 2-litre ceramic dish to form an even single layer (you should use about half the biscuits here). Spread with half the mascarpone mixture, add another layer of coffeesoaked biscuits, then spread with remaining mascarpone and refrigerate for at least eight hours or ideally overnight.
4.To serve, dollop a spoonful at the bottom of the serving bowl if desired, and dust with cocoa and scatter with crushed hazelnuts.

Drink Suggestion: Pellegrino Passito di Pantelleria, or a Negroni. Drink suggestion by Franck Moreau.


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