- Serves: 6-8
- Cook Time: 20 minutes
- Prep Time: plus 2-3 hrs chilling
- Effort: medium
- 1 tsp vanilla extract
- 3 egg yolks
- 40 g caster sugar
- pinch salt
- 250 g mascarpone
- 250 g double cream
- 180 g shelled cobnuts, roughly chopped
- 300 ml cold espresso coffee
- 4 tbsp hazelnut liqueur, plus extra to serve
- 250 g sponge fingers
- cocoa powder, for sprinkling
1. 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. Then carefully remove the bowl from over the pan and continue whisking off the heat until the mixture is cool and thick.
2. 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. Set aside.
3. 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 set aside to cool.
4. 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 serving dish. Sprinkle over some of the toasted cobnuts, then spoon over some of the cream and smooth over the surface.
5. Repeat the layers with the coffee-soaked sponge fingers, nuts and cream until all the cream is used up. Smooth over the surface of the final layer of cream, dust with cocoa powder and sprinkle over the remaining nuts.
6. Place in the fridge to mature for at least 2-3 hours prior to serving. At the table, accompany each portion with a shot of hazelnut liqueur.
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