Ingredients Jump to Instructions ↓

  1. 1/4 cup (30g) ground coffee

  2. 2 cups (500ml) boiling water

  3. 1 cup (250ml) marsala

  4. 4 egg yolks

  5. 1/4 cup (55g) caster sugar

  6. 1kg mascarpone

  7. 1/4 cup (60ml) marsala, extra

  8. 1/2 cup (110g) caster sugar, extra

  9. 500g sponge finger biscuits

  10. 100g coarsely grated dark chocolate

  11. Hazelnut praline

  12. 1/4 cup (35g) hazelnuts

  13. 1/3 cup (75g) caster sugar

  14. 2 tablespoons water

  15. NOTE: Tiramisu is best prepared a day ahead. Hazelnut praline can be made several days ahead; store in an airtight container.

Instructions Jump to Ingredients ↑

  1. Using the coffee and boiling water, prepare coffee in a plunger. Pour into a large jug, stir in the marsala.

  2. Beat egg yolks and sugar in a small bowl with an electric mixer until fluffy.

  3. Beat the mascarpone, extra marsala and extra sugar in a large bowl until slightly thickened. Gently fold in egg yolk mixture.

  4. Pour half the coffee mixture into a shallow bowl. Dip half the biscuits, a couple at a time, into coffee mixture until beginning to soften. Line base of a 3-litre (12-cup) rectangular serving dish with biscuits and brush over with any unused coffee mixture. Spread the biscuits with half the mascarpone mixture and sprinkle with half the grated chocolate. Repeat with the remaining biscuits, coffee mixture and mascarpone.

  5. Cover and refrigerate overnight.

  6. For the hazelnut praline, preheat the oven to moderate (180C). Place the hazelnuts in a shallow baking dish, bake about 8 minutes or until skins split. Rub nuts in a tea towel to remove most of the skin, cool.

  7. Lightly grease an oven tray. Combine sugar and water in a small saucepan; stir over a low heat until the sugar is dissolved. Brush sides of pan with a pastry brush dipped in water to remove sugar crystals. Bring to the boil. Boil, uncovered, without stirring, for about 5 minutes or until a toffee colour. Remove from heat, stir in nuts then quickly pour onto the prepared tray. Stand until set.

  8. Just before serving, sprinkle with the remaining chocolate and chopped hazelnut praline.

  9. Not suitable to freeze or microwave.

  10. Photography by Brett Stevens.


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