Cinnamon Hazelnut Tiramisù

These are the cookies traditionally used for Tiramisu. I found them on Amazon and will post a link in the conclusion box at the bottom of this recipe.

Here are some more of the ingredients I used in this recipe. You can also use cream cheese instead of Mascarpone.

Brew 2 cups of strong coffee and pour it in a dish to cool. Add 1 tablespoon of sugar to the coffee and stir. Once coffee is cool add in 1/8 cup of Kahlua if using.

Make cinnamon hazelnut paste. In a food processor, add 1 cup of toasted hazelnuts grinding them into a fine meal. Pour the hazelnuts into a mixing bowl and add 1/2 teaspoon of cinnamon. Stir until combined.

Then add 1/4 cup of heavy whipping cream stirring again until combined.

Add mascarpone cheese, cinnamon hazelnut paste, 1/2 cup of heavy whipping cream and 2 cups of powdered sugar to a large mixing bowl, whip with an electric hand mixer until fluffy and completely combined. Set aside.

In another large mixing bowl add 2 cups of heavy whipping cream. Mix on high speed with an electric hand mixer or stand mixer until stiff peaks form. About 5-6 minutes. Next gently fold by hand the cinnamon hazelnut mixture into the whipping cream. This is the filling for the tiramisù.

1st layer. Quickly dip lady finger cookies into cold coffee mixture and add them to the bottom of your dish. I gently broke the outer cookies to fit the curve in the trifle dish.

Next add 2 cups of cinnamon hazelnut cream mixture on top of the lady finger cookies and a thin layer of the cocoa powder.

Repeat layers. Lady finger cookies then 2 cups of cinnamon hazelnut cream and a sprinkle of cocoa powder.

There should be 3 layers of cookies unless you want something different. On top should be a thick layer of cinnamon hazelnut cream and cocoa powder on top of the cream.

Serve with some shavings of dark chocolate. Enjoy!

Don't miss my new recipes on: Apple Fritter Bread🍎