Cinnamon Hazelnut Tiramisù Trifle

Prepare your ingredients. Brew 2 cups of strong coffee. I like using Don Francisco’s Cinnamon Hazelnut blend for my Cinnamon Hazelnut Tiramisu, but any hazelnut coffee you enjoy will work.

Stir 1 tablespoon of sugar into the hot coffee so it dissolves. Let the coffee cool, then add 1/8 cup of Kahlúa, if you’re using it.

If your hazelnuts are already skinless and toasted, you can skip this step—first toast the hazelnuts. To toast hazelnuts on the stovetop, scatter them in a dry skillet over medium heat. Let them warm through, stirring occasionally, until they smell nutty and turn golden—usually about 5–10 minutes. To remove the skins, wrap the warm nuts in a clean kitchen towel. The steam helps loosen the skins, and after a minute or two, you can gently rub the nuts inside the towel to brush most of the skins off.

Make the cinnamon‑hazelnut paste. Add 1 cup of toasted hazelnuts to a food processor and pulse until they form a fine, sand‑like meal.

Then add 1/2 teaspoon of cinnamon and 1/4 cup of heavy cream. Pulse again until everything comes together into a smooth paste. Add the paste to a large mixing bowl

In the mixing bowl with the hazelnut paste, add 16 ounces of mascarpone, 1/2 cup of heavy cream, 2 cups of powdered sugar, and 1 teaspoon of vanilla extract. Use a hand mixer to blend everything until smooth and fully combined.

In another large mixing bowl, pour in 2 cups of heavy whipping cream. Beat on high speed with a hand mixer or stand mixer until stiff peaks form, about 5–6 minutes.

Gently fold the cinnamon‑hazelnut mixture into the whipped cream by hand. This becomes the filling for the tiramisù.

Quickly dip each ladyfinger into the cold coffee mixture and arrange them in a single layer on the bottom of your dish. If you’re using a trifle dish, you can gently break a few of the outer cookies to fit the bowl's curve.

Next, spoon about 2 cups of the hazelnut cream over the layer of ladyfingers and smooth it into an even layer.

Add a thin, even layer of cocoa powder over the hazelnut cream.

Repeat the layers: dipped ladyfinger cookies, a layer of hazelnut cream, and a dusting of cocoa powder.

There should be three layers of ladyfinger cookies. Finish the tiramisù with the remaining hazelnut cream, spreading it into a thick, even layer, then dust the top with cocoa powder. For best results, refrigerate for at least a couple of hours or overnight.

Enjoy!

For more easy no-bake desserts, try these:

• Strawberry Ice Cream Pie with Cookie Crust
• Easy Chocolate Mousse with Vanilla Bean Whipped Cream
• No-Bake Pumpkin Cheesecake
• Southern Style Banana Pudding
• Mud Pie Recipe
• Lemon Mousse
• Irish Cream Chocolate Cheesecake (No-Bake)
• Serendipity Frozen Hot Chocolate (Copycat)
• Old-Fashioned Blueberry Ice Cream Soda🫐
• Palm Springs Date Milkshake (Hadley’s Recipe)