Elevate your Tiramisu with this incredibly easy Hazelnut Chocolate Tiramisu. There’s not a better combination than chocolate and coffee and with this tiramisu we’re taking it to the next level!

Chocolate Hazelnut Tiramisu

With this recipe I wanted to create a different take on a super classic recipe. I’ll be honest, I am a bit nervous about this, because I know it’s a different take on such a classic recipe that is very precious for some, so I hope all italians out there know that I am in now way looking to disrespect their cuisine!

This recipe is slightly different from the classic one as it doesn’t contain any eggs or alcohol, which makes it super simple. Other than that, the mascarpone cheese is mixed with some delicious chocolate hazelnut spread, which makes it deliciously sweet and a great combination with the bitterness of coffee.

So, what’s in it?

As I mentioned, this Biscoff Tiramisu is super easy to make and won’t take much of your time, this is what you’ll need:

• Ladyfinger cookies: the perfect cookie to soak up the coffee
• Chocolate hazelnut spread: this is the key ingredient for this!
• Mascarpone: nice and creamy mascarpone will make this tiramisu perfectly thick.
• Double Cream: this will add extra creaminess to the Tiramisu.
• Vanilla extract: because no dessert is complete without it!
• Espresso coffee: it’s important to use espresso shots and nothing that may be diluted and therefore less strong. You really want the coffee flavour to come through.

A few tips for success

• Use mascarpone cheese: yes, mascarpone is similar to cream cheese, but also slightly different. Mascarpone has a much milder flavour and it’s creamier, as it’s made with whole cream instead of milk. You can find mascarpone in pretty much every supermarket.
• Dip your cookies quickly: I think we’ve all been there, we dip a cookie in coffee or milk and it breaks or it becomes super soggy, we definitely do not want that! I dipped 2 cookies at a time in the coffee with a quick movement, that way, only one side of the cookies will be wet and it will soak the other side. If the cookies are too wet, they’ll break when you put them on the tiramisu or it will difficult to serve.
• Make it a day ahead: this is not a must, but I would highly recommend as that will allow all the flavours to set, making it a lot tastier.
• Add alcohol if you want: feel free to add your choice of poison to your tiramisu, Khalua, Amaretto, or Frangelico are great options!

Super Easy Chocolate Hazelnut Tiramisu

Ingredinets:

• 400 gr of mascarpone cheese
• 1 tsp of vanilla extract
• 220 gr of chocolate hazelnut spread
• 250 gr of double (heavy) cream
• 20 lady fingers
• 220 ml of cold freshly brewed coffee

For the top:

• 300 ml of double cream 
• 1 tbps  and 1/2 of chocolate hazelnut spread
• 1 tsp of vanilla extract
• 1tbsp of icing sugar
• Cocoa powder to dust

Method:

1. In a large bowl and using a hand mixer, beat together the mascarpone, chocolate hazelnut spread and vanilla extract until smooth, creamy and slightly stiff.
2. In a separate bowl, beat the double cream until stiff peaks (basically, when you lift the hand mixer there should be little peaks poking out of your cream!). Then, use a spatula to fold together the mascarpone mix and double cream until fully combined, make sure you reach the bottom of your bowl so everything is well combined.
3. Pour the espresso in a large bowl and quickly dip the ladyfingers, it’s important to dip them quickly to avoid them becoming soggy and breaking. Place them in a rectangular 25×18 cm dish until it’s fully covered. You may have to cut them into shorter or thinner pieces to fit into the corners of your dish, make sure you do this while they are dry.
4. Top your first layer of ladyfingers with half of the filling, making sure you spread it evenly over the ladyfingers reaching all corners of the dish. Repeat the process one more time, dipping the ladyfingers into the coffee first and then topping with the remaining tiramisu filling, smoothing it out using a spatula. Once ready, cover with cling film or foil and place in the fridge ideally overnight, but for at least 6 to 8 hours.
5. Once ready, beat together all the ingredients for the topping except for the cocoa powder until stiff peaks and pipe it on top of the tiramisu. Then, sprinkle the cocoa powder on top.