Kokova Magazine

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

1. Put the vanilla, egg yolks, caster sugar and salt in a heatproof bowl and place over a pan of steaming hot water.
2. Beat with an electric whisk until the mixture is thick and creamy.
3. Remove the bowl from over the pan and continue whisking until the mixture is cool and thick.
4. Beat the mascarpone in a separate bowl until soft, then fold it into the egg mixture.
5. In another large bowl whip the cream, then fold it into the egg mixture.
6. 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.
7. Remove from the pan and leave to cool.
8. Mix the coffee and liqueur together in a high-sided dish.
9. Dip the sponge fingers into the coffee mixture one at a time and lay in the bottom of a glass serving dish.
10. Sprinkle over some of the toasted cobnuts, then spoon over some of the cream and smooth over the surface.
11. Repeat the layers with the coffee-soaked sponge fingers, nuts and cream until all the cream is used up.
12. Smooth the final layer of cream, dust with cocoa powder and sprinkle over the remaining nuts.
13. Place in the fridge for at least 2-3 hours prior to serving.

Can also be made in individual glass bowls.