Chocolate Hazelnut Tiramisu (coffee free)

Chocolate Hazelnut Tiramisu (Coffee Free)

Perfect for kids too!

My tub of mascarpone was slowly approaching it's expiry date so it was time to make Tiramisu!

I also had some stale cookies that went completely hard (they're quite soft when fresh) you can use proper lady fingers instead.

Step 1: 

Start by making a custard, here's a basic recipe  Set it in a pan and cool it on the counter and then in the fridge. Perfect if you make ahead.

Step 2:

I mixed cocoa powder with some cold water until all the lumps dissolved them added hot boiling water over top and mixed well, a few drops of vanilla and this is your "coffee"  Now simply dip your cookies in one at a time and arrange them in the tray, the cookies will dissolve quickly so work fast. 

Another option is layering the cookies in one single layer in the pan and spooning over the hot cocoa mixture until each absorbs a bit. Either way is fine.

Step 3:

In a large bowl whip the mascarpone cheese with a whisk until creamy.  Add your cooled custard and whip until creamy.

Assembly:

 Now layer over the cookies, and do another dipped cookies layer and another custard mascarpone layer. As many layers as you like and until your ingredients run out.  If you want to add hazelnuts toast a few in the oven for 15 minutes on 200 F, remove the shells by rubbing between a tea towel and crush using a rolling pin. Sprinkle in between the layers

Set in the fridge until ready to serve!

Garnish: 

At this point you can garnish it as you like, a sprinkling of cocoa powder in a fine sieve, a bit of crushed hazelnuts or nutella!

I blended nutella with a bit of cold milk in a bowl, it goes all lumpy but don't dispair! I whisk and whisk until it smooths out, the same thing happens to tahini so I'm used to it.  Adding milk and whisking until I reached the creamy ganache consistency I wanted.

Using a zip lock bag as a piping bag I filled it with the glossy chocolate cream and made easy stripes over the top of my tiramisu.  Now with a knife I made lines opposite the chocolate lines, one starting from the top and one from the bottom  pulling upwards to create an elegant pattern.

This tiramisu was such a hit that I'll be making more this summer with different variations stay tuned :)