Serves 8-10

Ingredients

• 220g Nutella (1 jar)
• 1 Tbsp cocoa powder, sifted plus extra to dust
• 1 cup thickened cream (250 ml)
• 4 eggs separated
• 1/2 cup caster sugar (110 g)
• 3 cups mascarpone (750 g)
• 2 cups (500 ml) strong black coffee
• 1/2 cup hazelnut liqueur (options)
• 350g sponge finger biscuits
• 100g hazelnuts, toasted, finely chopped plus extra to serve
• Finely grated dark chocolate to serve

Method

1. To make the Nutella ganache, place Nutella, coca and 100 ml cream in a bowl and stir to combine.
2. To make the mascarpone cream, place egg yolks and sugar in a stand mixer fitted with the whisk attachment and whisk for 4-5 minutes or until thick and pale.
3. add mascarpone and remaining 150 ml cream and whisk until thick and combined.
4. Transfer to a bowl and set aside.
5. Clean stand mixer bowl and whisky, and dry well.
6. Add egg whites and whisk to stiff peaks. In 2 batches, gently fold egg white into mascarpone mixture. Chill until required.
7. To assemble the Tiramisu, combine coffee and liqueur (if using) in a shallow dish. Dip enough biscuits into coffee mixture to cover the base on a 2L dish.
8. Top the biscuits with hazelnuts, then spoon over one quarter of the Nutella ganache, using a palette knife to spread evenly. Top with half the mascarpone cream and spread evenly. Repeat with remaining biscuits and hazelnuts, one quarter of the Nutella ganache and remaining mascarpone cream.
9. Spread with the remaining ganache.
10. Sprinkle with hazelnuts and dust with cocoa and grated dark chocolate to serve.