Coffee, hazelnut and frangelico tiramisu

You've reached the end of the menu, everyone’s having a ball – and you can too, because dessert is all prepared and ready to go!

  • 20 mins preparation
  • Serves 6
  • Print


Coffee, hazelnut and frangelico tiramisu
  • 150 millilitre unsweetened espresso coffee, cooled
  • 3 tablespoon frangelico (or use a coffee liqueur like tia maria)
  • 18 (150g) sponge fingers (also known as ladyfingers or boudoir biscuits)
  • 250 millilitre mascarpone
  • 75 millilitre cream
  • 200 millilitre ready-made custard
  • 1/2 cup toasted skinned hazelnuts, chopped
  • 50 gram dark chocolate, for grating or making chocolate curls


Coffee, hazelnut and frangelico tiramisu
  • 1
    Mix the coffee and Frangelico in a shallow dish, then briefly soak the biscuits in the mixture.
  • 2
    Put the biscuits in serving glasses, three to a glass. Alternatively, make this dessert in one large glass bowl.
  • 3
    Put the mascarpone in a bowl and beat in the cream.
  • 4
    Add layers of mascarpone and custard to your glasses, scattering in the hazelnuts as you go.
  • 5
    Grate chocolate on top or garnish with chocolate curls. Serve immediately, or refrigerate until you're ready to serve (add the chocolate just before serving). •