Tiramisu with hazelnuts biscuits recipe
 A creamy tiramisu with crunchy hazelnut biscuits make for the perfect italian summer dessert. 1 tbsp coffee syrup50ml/2fl oz strong fresh coffee100ml/3½fl oz Irish cream2 large free range eggs65g/2¼oz caster sugar250g/9oz double cream250g/9oz mascarpone200g/7oz sponge finger biscuitscoco powder for dusting 1 tbsp coffee syrup 50ml/2fl oz strong fresh coffee 100ml/3½fl oz Irish cream 2 large free range eggs 65g/2¼oz caster sugar 250g/9oz double cream 250g/9oz mascarpone 200g/7oz sponge finger biscuits coco powder for dusting 150g/5½oz whole blanched hazelnuts whole, toasted150g/5½oz unsalted butter125g/4½oz light brown sugar175g/6oz plain flourpinch ground allspice1 medium free-range egg, beatenicing sugar to dust 150g/5½oz whole blanched hazelnuts whole, toasted 150g/5½oz unsalted butter 125g/4½oz light brown sugar 175g/6oz plain flour pinch ground allspice 1 medium free-range egg, beaten icing sugar to dust Method To make the tiramisu, mix coffee syrup with the fresh coffee and the Irish cream and set aside.Separate eggs yolks and whites. Add the sugar to the egg yolks and whisk until it doubles in size. Whip the double cream to stiff peaks and stir in the mascarpone cheese, fold in 75ml of the coffee mix. Then add this to the egg yolk mix.Whip the egg white to stiff peaks and mix through the cream mix.Dip the biscuits into the remaining coffee mix and place a layer of the biscuits into small presentation glasses. Then top with some of the whipped cream mix. Continue this to create layers.Finish with a dusting of coco powder. To make the hazelnut biscuits, pre-heat the oven to 180C/160C Fan/Gas 4, and line a baking tray with greaseproof paper.Place the hazelnuts in a food processor and blend until they resemble a course crumb. Blend the butter and sugar together in a bowl and then mix in the flour, allspice, egg, and blended hazelnuts.Shape into whatever shape you like, I like to make quenelle shapes and place onto the lined baking sheet. Cook in the oven for 15 minutes. Remove from the oven and allow to cool. Dust with icing sugar.To serve, put the tiramisu glasses onto small serving plates and place the biscuits alongside. To make the tiramisu, mix coffee syrup with the fresh coffee and the Irish cream and set aside. To make the tiramisu, mix coffee syrup with the fresh coffee and the Irish cream and set aside. Separate eggs yolks and whites. Add the sugar to the egg yolks and whisk until it doubles in size. Separate eggs yolks and whites. Add the sugar to the egg yolks and whisk until it doubles in size. Whip the double cream to stiff peaks and stir in the mascarpone cheese, fold in 75ml of the coffee mix. Then add this to the egg yolk mix. Whip the double cream to stiff peaks and stir in the mascarpone cheese, fold in 75ml of the coffee mix. Then add this to the egg yolk mix. Whip the egg white to stiff peaks and mix through the cream mix. Whip the egg white to stiff peaks and mix through the cream mix. Dip the biscuits into the remaining coffee mix and place a layer of the biscuits into small presentation glasses. Then top with some of the whipped cream mix. Continue this to create layers. Dip the biscuits into the remaining coffee mix and place a layer of the biscuits into small presentation glasses. Then top with some of the whipped cream mix. Continue this to create layers. Finish with a dusting of coco powder. Finish with a dusting of coco powder. To make the hazelnut biscuits, pre-heat the oven to 180C/160C Fan/Gas 4, and line a baking tray with greaseproof paper. To make the hazelnut biscuits, pre-heat the oven to 180C/160C Fan/Gas 4, and line a baking tray with greaseproof paper. Place the hazelnuts in a food processor and blend until they resemble a course crumb. Place the hazelnuts in a food processor and blend until they resemble a course crumb. Blend the butter and sugar together in a bowl and then mix in the flour, allspice, egg, and blended hazelnuts. Blend the butter and sugar together in a bowl and then mix in the flour, allspice, egg, and blended hazelnuts. Shape into whatever shape you like, I like to make quenelle shapes and place onto the lined baking sheet. Cook in the oven for 15 minutes. Shape into whatever shape you like, I like to make quenelle shapes and place onto the lined baking sheet. Cook in the oven for 15 minutes. Remove from the oven and allow to cool. Dust with icing sugar. Remove from the oven and allow to cool. Dust with icing sugar. To serve, put the tiramisu glasses onto small serving plates and place the biscuits alongside. To serve, put the tiramisu glasses onto small serving plates and place the biscuits alongside.