10 or more
Notes
Tiramisu is typically made from simple leftovers. Coffee, cake or cookies, an enrichment of cream or mascarpone together create one of Italy’s most famous and delicious desserts. This version, which in Italian means “Almost a Tiramisu” is served at Felidia in New York.
Ingredients
- 2 cups heavy cream
- 2 cups mascarpone, room temperature
- 1 cup confectioners sugar
- ½ cup chopped hazelnuts
- ¾ cup of nutella
- 2 cups freshly brewed espresso
- ½ cup granulated sugar
- ½ cup coffee liqueur
- 48 savoiardi cookies (ladyfingers), split in half
- ½ pound bittersweet chocolate
Directions
• Whisk the heavy cream in an electric mixer fitted with the whisk attachment until it makes soft peaks. Be careful to not over whip since you will be whisking again with the mascarpone.
• In a separate bowl, whisk the mascarpone with the mixer on medium speed until smooth. Sift in the confectioners sugar and whisk until smooth. Whisk the whipped cream into the mascarpone until they are just combined and smooth. Pour half of the mixture into a separate bowl and add the Nutella to it and mix. You now have one bowl of traditional tiramisu mixture and another bowl of Nutella tiramisu mixture.
• In a medium saucepan over medium heat, combine the espresso and granulated sugar over low heat. Cook until the sugar has dissolved, then stir in the coffee liqueur. Pour the espresso mixture into a large shallow pan, big enough to soak half of the savoiardi at one time. Add half of the savoiardi to soak up the liquid, turning to coat all sides until almost soaked through, about one minute.
• For the presentation: In 6-8 ounce glass bowl or drinking glass, add a tablespoonful of the traditional tiramisu mixture. Add one savoiardi on top, followed by a tablespoonful of the Nutella tiramisu mixture. Sprinkle a teaspoon of hazelnuts on top. Repeat this step another 3-4 times, depending on the size of your glass. Using a fine cheese grater, finish with a shaving of bittersweet chocolate on the top of each tiramisu and serve.
Watch Lidia and Felidia’s Chef Fortunato Nicotra talk about this dessert:
