Oct 10, 2007 8:27 pm US/Eastern
Tiramisu with Toasted Hazelnuts and Chocolate
2 tablespoons sliced hazelnuts
1 cup whipping cream
½# mascarpone cheese
½ cup powdered sugar
3 tablespoons hazelnut liqueur
1 ½ cups cooled brewed espresso
2 tablespoons brandy or cognac
30 ladyfingers pulled in half (2 - 3-ounce packages)
¼ cup coarsely grated semisweet chocolate
Directions:
Set the toasted hazelnuts aside. In the bowl of an electric mixer on medium speed, whip the cream until soft peaks form. Set aside. In another bowl of an electric mixer on medium speed, beat the mascarpone for one minute. Slowly add the sugar and 2 tablespoons of the hazelnut liqueur to the mascarpone and beat until the mixture is well combined. Carefully fold in the whipped cream. In a medium mixing bowl, combine the espresso, brandy, and remaining tablespoon of the liqueur. Dip half the ladyfingers quickly into the coffee mixture, one by one, and arrange them flat side down in a single layer in an 8-inch square serving dish. You will need to cut a few of them in half to fit the end of the dish. Spread two thirds of the mascarpone mixture on top of the ladyfingers. Sprinkle 2 tablespoons of the grated chocolate evenly on top. Dip the remaining ladyfingers into the coffee mixture and arrange them in a single layer flat side down on top of the mascarpone. Repeat the procedure with the remaining mascarpone mixture, spreading it on the ladyfingers in a thin even layer. Sprinkle the toasted hazelnuts and then the chocolate on top, making sure they are evenly distributed evenly for an attractive presentation. Refrigerate for at least 4 hours. Cut into squares to serve.
Serve: 6
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