Ingredients
Tiramisu
hazelnut crumbs
Method
1.Place Nutella in a bowl. Pour in hot espresso and whisky. Stir until Nutella has melted and combined with liquid.
2.Break up the biscuits with a rolling pin while they are in the packet (kids love doing this) and crumble them into the Nutella mixture.
3.Mix until it looks like rough cake crumbs and the Nutella is incorporated. Depending on freshness of sponge fingers, you can add a little more espresso if mixture is too dry (or add a little hot chocolate or extra hot water).
4.Whisk yolks and sugar until creamy. Stir in the ground coffee beans. Add mascarpone and beat until combined.
5.Soak gelatine in cold water for 3 minutes. Heat 100ml of the cream in a pan and add softened gelatine, stirring to dissolve. Set aside to cool slightly.
6.Whip remaining cream until firm. When gelatine mixture has cooled, pour into mascarpone mixture, then fold in the whipped cream.
7.To assemble, layer Nutella mixture and cream mixture into glasses. Cover and chill in the fridge for at least 1 hour before serving.
8.To make roasted hazelnut crumbs, lay a piece of baking paper on a tray. Add sugar to a heavy-based saucepan on medium heat and cook until it begins to melt and caramelise at the edges. Gently tilt and roll pan until sugar is a deep golden colour. Add hazelnuts and cocoa powder, stirring to combine. Quickly pour onto baking paper, tilting tray to spread it out. Leave to set on bench.
9.When cooled, break into shards and blitz for a few seconds in a food processor or bash with a rolling pin to make crumbs. Store in an airtight container – it will last a few weeks.
10.To serve, remove tiramisu from fridge, sprinkle each with hazelnut crumbs and add a dollop of Nutella.