This easy hazelnut praline tiramisu is a quick treat that will become a delight not just for the eye, but especially for your taste buds. A divine, simple Italian dessert that has been reinvented in different versions, yet every single one of it remains irresistible.
What's the secret that stands behind this absolutely delicious
espresso-soaked dessert? It is said that the famous tiramisu
appeared between the early 18th century and the mid-20th century,
while the first recipe of this dish as we all know it today was
first made in the northern Italian town of Treviso. The word
"tiramisu" comes from two Italian words that literally mean "pull
me up" or "pick me up".
However, regardless its origins, we all agree that tiramisu is a simple and quick to make dessert that nowadays knows so many different versions. Dozens of recipes have been created, each and every single one keeping the basic ingredients which gorgeously combine in order to obtain a meal that will sweeten your taste buds. Make this easy hazelnut praline tiramisu recipe to your family and friends and you'll undoubtedly obtain excellent reviews.
250 g mascarpone cheese
150 g icing sugar
100 g hazelnut praline
10 sponge finger biscuits
150 ml single cream
100 ml espresso
2 tablespoons coffee flavor liqueur
chopped dark chocolate (optional)
fresh fruits (optional)
Start by separating egg yolks and whites. Whisk the egg yolks and sugar using an electric mixer until obtaining a soft, creamy, white texture. Next, fold in the mascarpone cheese until the ingredients are thoroughly mixed together. In another bowl, whip the cream and add it to the mascarpone mixture. Take another bowl and whip egg whites until soft, fluffy peaks form and gently fold them into the mascarpone and cream mix.
Mix together the coffee liqueur and the espresso. Quickly dip one sponge finger biscuit at a time into the espresso mixture. Take a few serving glasses, break the finger biscuits and place them on the bottom of each glass. Smash praline into pieces. Spoon over some mascarpone and cream mixture, followed by a layer of hazelnut praline. Spoon over the last mascarpone and cream layer.
Cover the glasses and refrigerate for at least 12 hours. The best thing to do is to keep them rest in the fridge for 24 hours. Before serving you can dust with sifted cocoa powder, or garnish with hazelnut pralines, chopped dark chocolate, and even fresh fruits such as strawberries, raspberries, or mango.
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