Hazelnut Tiramisu ~

This picture isn't great, but the taste is beyond spectacular.  I've had tiramisu before, but this Hazelnut version is excellent.  It's also fairly easy and who doesn't like a make ahead dessert.  This really needs to be done overnight, to let all of the flavors blend well.

I got this recipe from The Essex Inn in Burlington, Vermont, where I met up with friends for a Spa weekend.  The class was "Cooking with Vermont Cheese", and all of the recipes were wonderful and fun to make.

Here's the recipe, adapted a bit:

1/3 cup water
3/4 cup granulated sugar, set aside1/4 cup
1/2 cup espresso or strong coffee (I used strong coffee)
1/4 cup dark rum, or hazelnut liquor (I used dark rum)
8 ounces mascarpone cheese, room temprerature
1 1/2 cups heavy whipping cream
1/2 cup roasted and skinned hazelnuts, ground
7 oz package of hard ladyfingers
1 tsp. good vanilla extract

1. Combine the water and 1/2 cup sugar in a small saucepan.  Bring to a boil and remove from heat.  Add coffee and stir in rum.  Set aside.

2.  In a large mixing bowl (I used my KA for this part), beat mascarpone, 1/4 cup sugar and vanilla, until well blended.  Add heavy cream and hazelnuts, continue to beat until mixture is thick and fluffy.

3.  In a 8 x 8 glass pyrex dish, place ladyfingers.  You will have to break some of the ladyfingers to make them lay flat.  Don't overlap them.  Ladle generously with about half of the cooled syrup.  Spread half of the mascarpone mixture over soaked ladyfingers.  Top cream with the other half of the ladyfingers and ladle more syrup.  Spread remaining cream over top.  Smooth with an offset spatular.  Cover with plastic wrap and place overnight in refrigerator.  Right before serving, dust with cocoa powder and shaved dark chocolate.  Served chilled.

Here's a better picture, of a piece I served.

Yum ~