Servings: 8 people
Calories: 320kcal
Cost: $20
Equipment
- Mixing bowl
- Hand mixer or whisk
- Spatula or cake server
- Medium-sized baking dish
- Small frying pan for toasting nuts
Ingredients
- 150 ml strong coffee
- 5 tbsp hazelnut syrup (or hazelnut liqueur)
- 4 packs Giotto biscuits (38.5 g each)
- 500 g mascarpone
- 250 g low-fat quark
- 50 g sugar
- 2 tbsp hazelnut syrup
- 200 g whipped cream
- 300 g ladyfingers
- 50 g chopped hazelnuts
Instructions
- Mix the strong coffee and hazelnut syrup in a bowl.
- Line the bottom of the baking dish with half of the ladyfingers and drizzle half of the potion over them.
- In a large bowl, combine mascarpone, quark, sugar, and hazelnut syrup and mix until smooth.
- Add the unpacked Giotto hazelnut balls to the mixture and whisk lightly.
- Whip the cold cream until stiff peaks form and fold it into the nut cream.
- Pour half of the cream mixture into the baking dish and spread evenly.
- Place another layer of ladyfingers on top and drizzle the remaining potion over them.
- Pour the rest of the cream mixture into the dish and smooth it out.
- Cover the dish and chill it in the fridge for at least 2 hours.
- Toast the chopped hazelnuts in a dry pan until golden brown and allow them to cool.
- Once the tiramisu is set, garnish it with toasted hazelnuts and remaining Giotto balls.
Notes
For an extra burst of flavor, sprinkle a pinch of sea salt over the toasted hazelnuts. This dessert can be stored in the fridge for up to 2 days in an airtight container. You can freeze individual slices wrapped tightly in plastic wrap for longer storage. High-quality coffee enhances the flavor, and be sure not to skip the chilling time for the best results.
Nutrition
Calories: 320kcal | Carbohydrates: 36g | Protein: 6g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 55mg | Sodium: 75mg | Potassium: 250mg | Fiber: 2g | Sugar: 15g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 6mg
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