Tori Falzon’s Ferrero Rocher Tiramisu

Name: Tori Falzon’s Ferrero Rocher Tiramisu
Yield: 12
Ingredients: A baking dish around 24x24cm; or up to 12 small serving cups/bowls; 4 Egg yolks; 120g Caster sugar; 1 tsp Vanilla extract; 250ml Mascarpone; 250ml Thickened cream; 400ml Espresso, cooled (I like to use decaf so my guests don’t get a caffeine hit, especially when serving this after dinner); 50ml Hazelnut liqueur; One packet (400g) Savoiardi biscuits; 220g Hazelnut chocolate spread; Dutch cocoa; Gold leaf; Ferrero Rocher; Piping bag with star or plain nozzle

Duration:	Servings:	Level:
2 1/2 h	12 people	Easy

Ingredients

What you will need:
A baking dish around 24x24cm; or up to 12 small serving cups/bowls
Ingredients	Amount
Egg yolks	4
Caster sugar	120g
Vanilla extract	1 tsp
Mascarpone	250ml
Thickened cream	250ml
Espresso, cooled (I like to use decaf so my guests don’t get a caffeine hit, especially when serving this after dinner)	400ml
Hazelnut liqueur	50ml
Savoiardi biscuits	One packet (400g)
Hazelnut chocolate spread	220g
To serve:
Dutch cocoa
Gold leaf
Ferrero Rocher
Piping bag with star or plain nozzle

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Tori Falzon’s Ferrero Rocher Tiramisu ~ step by step

In a stand mixer with the whisk attachment (or using an electric beater), beat egg yolks, ½ of caster sugar (60g) and vanilla extract on high heat until very pale and fluffy.
Again in the stand mixer, whisk cold cream and remaining 60g sugar until medium peaks form.
In a small bowl, use a spoon or fork to loosen up mascarpone, then fold into the egg mixture.
Fold the egg/mascarpone mixture into the whipped cream until combined.
Especially if you intend to pipe the topping, at this point, assess whether the mixture is firm enough to hold its shape. If not, you can whip this mix until it holds.
Add espresso and hazelnut liqueur to a small bowl.
Dip biscuits quite briefly (2 seconds each) in the liquid (too long and they will fall apart), then place in a baking dish or small serving cups/bowls.
Spoon over a layer of hazelnut chocolate spread, followed by some cream mixture. If you’re using a larger tray (you may not have enough room for double layers if using individual bowls), repeat with biscuits and hazelnut chocolate spread. For the top layer, spoon the remaining mascarpone cream into a piping bag fitted with a star or plain nozzle, and pipe rounds over the top. Alternatively, you can skip the piping bag step to make things easier, and smooth it out with a spatula.
Chill for 2-24 hours (I recommend serving within 4 hours if you are piping to ensure the top hasn’t lost its shape). Right before serving, dust cocoa powder in a gradient using a fine sieve. Use tweezers to place some gold leaf on top, and garnish each individual serving with a Ferrero Rocher.

Tori Falzon’s Ferrero Rocher Tiramisu

Ingredients

Tori Falzon’s Ferrero Rocher Tiramisu ~ step by step

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