A little twist on the Italian classic! This Hazelnut Chocolate Tiramisu is all about layers of coffee-soaked biscuits, silky mascarpone cream, rich chocolate and the irresistible flavour of roasted hazelnuts. It’s indulgent, creamy and beautifully balanced, with just the right amount of coffee to bring everything together.
Perfect for dinner parties, special occasions, or simply when you’re craving a dessert that feels a little extra. And the best part? It’s even better when made ahead, giving all those delicious flavours time to mingle. Trust me, this one is hard to resist!
Chocolate Hazelnut Tiramisu
A little twist on the Italian classic! This Hazelnut Chocolate Tiramisu is all about layers of coffee-soaked biscuits, silky mascarpone cream, rich chocolate and the irresistible flavour of roasted hazelnuts. It’s indulgent, creamy and beautifully balanced, with just the right amount of coffee to bring everything together. Perfect for dinner parties, special occasions, or simply when you’re craving a dessert that feels a little extra. And the best part? It’s even better when made ahead, giving all those delicious flavours time to mingle. Trust me, this one is hard to resist!
Ingredients
Syrup Ingredients
- 400 ml boiling water
- 20 grams 4 Tbsp instant coffee
- 50 grams granulated sugar
- 30 ml 2 Tbsp cognac or brandy
- 1-2 pack savoiardi biscuits
Chocolate layers
- 150 grams dark chocolate 70% cacao solids
- 150 grams cream
- 30 ml 2 Tbsp cognac or brandy
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- 250 grams mascarpone cheese
- 400 ml whipping cream
- 50 grams icing sugar
- 2 tsp vanilla extract
- 100 grams roasted hazelnuts chopped
Topping
- 250 ml cream
- 1/3 cup icing sugar
- 1 tsp vanilla extract
- 2 –3 Tbsp cocoa powder for dusting
- 1-2 Tbsp hazelnuts for decoration
Instructions
- Place the hazelnuts on a baking sheet. Roast at 175°C (fan) for 10 minutes. Peel the hazelnuts once they have cooled. Coarsely chop them, leaving a few whole for garnish.
- For the syrup
- Pour the hot water into a bowl and mix with the coffee and sugar. Add the cognac and mix well. Let the mixture cool completely.
- For the chocolate cream
- Heat the 150 grams of heavy cream and pour it over the dark chocolate to make a ganache. Once the chocolate has melted, add the cognac. Let it cool to room temperature.
- Whip the mascarpone, heavy cream, powdered sugar, and vanilla until soft peaks form. Gently fold the mixture into the cooled ganache.
- Assemble the dessert
- Dip the ladyfingers in the coffee mixture. Line the bottom of a rectangular or round dish. Sprinkle with half of the ground hazelnuts. Pour half of the chocolate cream on top. Add another layer of coffee-dipped ladyfingers, sprinkle with hazelnuts again, and cover with the remaining cream.
- Whip the heavy cream with the powdered sugar and vanilla until you have a fluffy whipped cream. Cover the dessert and dust with cocoa powder before serving. Garnish with whole hazelnuts.
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