"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.
- 3 egg yolks
- 75 gm caster sugar
- 2 tbsp Frangelico
- 500 gm mascarpone
- 250 ml (1 cup) pouring cream
- 220 gm savoiardi biscuits
- 400 ml espresso
- Dutch-process cocoa powder, for dusting
- 45 gm (⅓ cup) roasted hazelnuts, skins rubbed off in a tea towel, coarsely crushed
- Nutella, to serve
- 1Whisk 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.
- 2Whisk 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.
- 3Dip 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.
- 4To 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.