Back
Tiramisu With Salted Caramel, Dark Chocolate & Hazelnuts
Recipe by Beau Cook
Try Beau Cook's Tiramisu With Salted Caramel, Dark Chocolate & Hazelnuts today!
- Steps
- Ingredients
Ingredients
Finger Biscuits
Salted Caramel
Mascarpone Cream
To Assemble
Select All
Steps
- Preheat oven to 180°C and line two large baking sheets with baking paper.
- For the Finger Biscuits, place the egg whites in a mixer bowl fitted with a whisk attachment. Beat on a high speed until soft peaks form. Gradually add ¼ cup of the sugar, a spoonful at a time and beat until the egg whites form stiff peaks and the sugar has dissolved. Set aside.
- In another stand mixer bowl place the egg yolks, ¼ cup of the sugar and salt. Whisk on a medium speed for 3 minutes, until pale and fluffy.
- Using a spatula, gently fold the egg whites into the egg yolk mix, in 3 batches until well combined
- Sift the flour and cornstarch into the egg mixture and fold until no dry streaks remain, don’t over-mix the batter. Transfer batter to a large piping bag fitted with a 15mm round nozzle and secure the end.
- Pipe the batter into 24 logs - 2cm in width and 8cm in length onto the baking sheet, leaving a 2cm gap between each.
- Dust the logs generously with icing sugar then bake for 18-20 minutes or until golden all over and firm to the touch. Once cooked, remove from the oven and set aside to let cool completely.
- For the Salted Caramel, in a medium sized saucepan, add the sugar and melt over a medium heat until it caramelises and reaches a dark amber colour.
- Meanwhile, place the cream, vanilla and salt into a small saucepan and warm over a low heat, stir occasionally.
- When the caramel has become dark amber, immediately take the pan off the heat and quickly whisk in the butter all at once, whisk for 30 seconds then pour in the cream and whisk until smooth. Pour into a small baking tray and place in the fridge to cool completely. When cool, transfer to a piping bag.
- For the Mascarpone Cream, place the egg whites in the bowl of a stand mixer fitted with a whisk attachment. Beat on a high speed until soft peaks form. Gradually add ¼ cup of the sugar, a spoonful at a time, beat until the egg whites are medium peaks and sugar has dissolved. Set aside.
- In another bowl, whisk together the egg yolks, remaining sugar and vanilla. Whisk until smooth then add the mascarpone and gently whisk until just incorporated.
- Gently fold the egg whites into the mascarpone mix. Set aside in fridge
- To assemble the tiramisu, select a small dish and mix the coffee and Tia Maria together.
- To assemble, choose a serving dish that is 20cm wide and 6-8cm deep.
- Firstly, spread a 1cm layer of the mascarpone mixture on the bottom, grate dark chocolate to cover the surface and scatter with half of the hazelnuts.
- Dip the biscuits into the coffee mix for 5 seconds then place on top to cover the mascarpone layer, pipe the salted caramel on top of the biscuits and if necessary, use the back of a spoon to level out.
- Repeat the mascarpone, chocolate, hazelnut and biscuit layers.
- Top the dish with the final layer of the mascarpone mixture, smoothing the surface with a pallet knife so it is completely flush with the top of the dish. Chill in the fridge for at least 1 hour. Dust a layer of cocoa over the top of the mascarpone before serving.
