Hazelnut and brandy tiramisu
Serves: 8 or more
Prep time: 15 minsTotal time: 
Recipe photograph by Kris Kirkham
Hazelnut and brandy tiramisu
‘I like my tiramisu to be boozy, but you can turn the brandy down if you wish (add extra espresso if so). The hazelnuts add some nice texture to this iconic pudding,’ says chef Stevie Parle
Serves: 8 or more
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
562Kcal
Fat
35gr
Saturates
20gr
Carbs
41gr
Sugars
31gr
Fibre
1gr
Protein
9gr
Salt
0.2gr
Stevie Parle
Stevie Parle trained at The River Cafe, Moro and Petersham Nurseries and now has two Pastaio restaurants in London: one at Westfield in Shepherd’s Bush and one in Soho
See more of Stevie Parle’s recipes
Stevie Parle
Stevie Parle trained at The River Cafe, Moro and Petersham Nurseries and now has two Pastaio restaurants in London: one at Westfield in Shepherd’s Bush and one in Soho
See more of Stevie Parle’s recipes
Ingredients
- 4 double espresso shots (about 200ml)
- 150ml brandy
- 250g Taste the Difference savoiardi sponge fingers
- 2 medium eggs*, separated
- 100g icing sugar, sifted
- 500g mascarpone, at room temperature
- 30g cocoa powder
- 40-50g hazelnuts, toasted and roughly chopped
Step by step
Get ahead
The tiramisu is at its best around 24 hours after assembling. Leftovers keep for about 3 days in the fridge.
- Prepare the tiramisu the day before if you can, or at least 3 hours ahead. Mix together the coffee and brandy. Lay the sponge fingers in a single layer in a wide serving dish and pour the coffee mixture over them.
-
In a bowl, whisk the egg yolks and icing sugar together then beat in the mascarpone. In a separate bowl, whisk the eggs whites to soft peaks. Carefully fold the whites through the mascarpone mixture then spoon this all over the sponge biscuits to cover. Sift over the cocoa powder and scatter with the hazelnuts. Cover and chill until ready to serve.
*This recipe contains raw eggs.
