Hazelnut Tiramisu with Frangelico

(serves 8-10)

Whilst i had the fridge stocked up with cream, mascarpone and eggs, i thought i may as well go all out with the tiramisu indulgence this week! I decided to give it a little bit of a twist with some Frangelico and hazelnuts i had lying around in the pantry... quite delicious, and now i'm just trying to work out how to include a bit of Nutella in this next time! Perfect 'pick me up' for 3:30itis and long days in the office...

Prep time: 25 min
Assembly time: 20 min


Ingredients:
3 eggs, separated

1/3 C sugar
250g mascarpone
1 tsp vanilla essence
300mL cream
250g sponge fingers
6 espresso shots
4 shots Frangelico (approx 1/2 C)
50g hazelnuts, toasted and crushed
20-30g shaved dark chocolate or cocoa powder, to garnish


Method:
1. Combine the espresso shots and Frangelico and let it cool.
2. Whisk the egg yolks and sugar together. Mix in the mascarpone and vanilla essence.
3. In a separate bowl, whip the egg whites until soft peaks form.
4. In another separate bowl, whip the cream until soft peaks form. 
5. Gently fold the egg whites into the egg yolk mixture, and then fold in the whipped cream.
6. To assemble, quickly soak the sponge fingers in the coffee mix on both sides and arrange a single layer in a medium-sized tray.
NB. If you want to take it out of the tray to serve, then it's best to put a layer of glad wrap on the bottom with overhanging edges to make it easier to remove.
7. Spread an even layer of mascarpone cream on top, and sprinkle with crushed hazelnuts.

8. Repeat with another layer of sponge fingers and mascarpone. Cover and refrigerate overnight.
9. To serve, sprinkle with shaved chocolate and hazelnuts! 

Best appreciated with a strong cup of coffee on the side to fully get into the Italian spirit!