Cobnut Tiramisu
The official cobnut season is well underway, so why not get into the festive spirit a little early and make your very own Cobnut Tiramisu.
Buy your cobnuts now with offer code YSTODAY10 (offer valid until 5th October 2013) at www.kentishcobnuts.com to receive 10% of any order.
SERVES: 8-10
PREPARATION TIME: 1 hour, plus 2-3 hours chilling (or overnight)
COOKING TIME: 20 minutes
Ingredients
- 1 tsp vanilla extract
- 3 egg yolks
- 50g caster sugar
- Pinch salt
- 250g Mascarpone
- 250g double cream
- 100g shelled cobnuts, roughly chopped
- 300ml cold espresso coffee
- 4 tbsp hazelnut or coffee liqueur
- 250g sponge fingers
- Cocoa powder, for sprinkling
Procedure
- Put the vanilla, egg yolks, caster sugar and salt in a heatproof bowl and place over a pan of steaming hot water.
- Beat with an electric whisk until the mixture is thick and creamy.
- Remove the bowl from over the pan and continue whisking until the mixture is cool and thick.
- Beat the mascarpone in a separate bowl until soft, then fold it into the egg mixture.
- In another large bowl whip the cream, then fold it into the egg mixture.
- Heat a non-stick pan on top of the stove. When hot, add the cobnuts and toast, stirring constantly, for 5-6 minutes until the nuts are fragrant.
- Remove from the pan and leave to cool.
- Mix the coffee and liqueur together in a high-sided dish.
- Dip the sponge fingers into the coffee mixture one at a time and lay in the bottom of a glass serving dish.
- Sprinkle over some of the toasted cobnuts, then spoon over some of the cream and smooth over the surface.
- Repeat the layers with the coffee-soaked sponge fingers, nuts and cream until all the cream is used up.
- Smooth the final layer of cream, dust with cocoa powder and sprinkle over the remaining nuts.
- Place in the fridge for at least 2-3 hours prior to serving.
Can also be made in individual glass bowls.