Hazelnut and Salted Caramel Tiramisù

Name: Hazelnut and Salted Caramel Tiramisù (Tiramisù alle Nocciole e Caramello Salato)
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: Serves: 6
Cuisine: Italian
Ingredients: 120 g sugar; 200 ml double cream; 50 g butter, softened; 30 g toasted hazelnuts, chopped; 1 tbsp unsweetened cocoa powder; Flaky sea salt, to taste; 400 g sponge fingers; 25 g icing sugar; 30 ml amaretto (optional); 200 ml quality coffee, cold; 100 ml double cream; 10 ml amaretto or dessert wine; 25 g hazelnut paste; 250 g mascarpone; 3 medium egg yolks; 10 g salt; 55 g icing sugar

Tiramisù alle Nocciole e Caramello Salato

Preparation info

Serves:
6

Difficulty
Easy
Ready in
50 min

Appears in

Better Than Nonna

By Danilo Cortellini

Published 2024

About

This tiramisù is close to perfection, with hazelnuts, salted caramel, and two mascarpone mousses creating layers of flavour. Here the salted caramel is homemade, but you could use shop-bought if necessary. I like serving tiramisù in a big tray, family style, scooping out portions instead of getting fancy with plating.

Ingredients

For the salted caramel

120 g sugar
200 ml double cream
50

Europe
Italy
Dessert
Vegetarian
Mediterranean

Method

For the salted caramel

Start by preparing the salted caramel. In a heavy-bottomed saucepan, slowly melt the sugar over a low heat. Try not to stir it; when it starts to brown in spots, swirl it occasionally just to even out the colour and keep the hot spots from burning. Meanwhile, gently warm the double cream in a small pan.

When your sugar is melt