4

3 egg yolks

75 gm caster sugar

2 tbsp Frangelico

500 gm mascarpone

250 ml (1 cup) pouring cream

220 gm savoiardi biscuits

400 ml espresso

Dutch-process cocoa

powder, for dusting

45 gm (⅓ cup) roasted

hazelnuts, skins rubbed

of in a tea towel,

coarsely crushed

1 Whisk yolks, 25gm sugar

and Frangelico in a heatproof

bowl over a large saucepan of

simmering water until thick and

pale (5-7 minutes). Remove

bowl and whisk in mascarpone

a third at a time, ensuring each

third is fully incorporated before

adding the next.

2 Whisk cream and remaining

sugar in a separate bowl until

soft peaks form, then fold cream

into mascarpone mixture with a

large metal spoon until smooth.

3 Dip savoiardi in cofee, then

place in a 20cm-square cake

tin or 2-litre ceramic dish to

form an even single layer

(you should use about half

the biscuits here). Spreadwith

half the mascarpone mixture,

add another layer of cofee-

soaked biscuits,then spread

with remaining mascarpone

and refrigerate for at least

eight hours or ideally overnight.

4 Dust with cocoa and scatter

with crushed hazelnuts to serve.

Wine suggestionPellegrino

Passito di Pantelleria, or

a Negroni.●

Hazelnut tiramisù

SERVES 6 // PREP TIME 20 MINS //

COOK 5 MINS (PLUS CHILLING)

“We don’t know many people
who don’t lose their minds
over a good tiramisù,” says
Eggert. “We pop a big spoonful
of Nutella in the bottom of the
bowl when we serve it for
a little extra chocolate hit.”
Start this recipe a day ahead
to let the biscuits soften
and the cream firm up.