INGREDIENTS

Yields  12

• 1 x 300ml ctn thickened cream
• 4 eggs, separated
• 140g (2/3 cup) caster sugar
• 2 x 250g ctns mascarpone
• 60ml (1/4 cup) marsala
• 1L (4 cups) strong black coffee, cooled
• 2 x 250g pkts savoiardi (sponge finger biscuits)
• 75g dark cooking chocolate, coarsely grated
• 375g strawberries, washed, hulled, thinly sliced
• 150g dry roasted hazelnuts, coarsely chopped

Directions for the Hazelnut and strawberry tiramisu

1. Step 1Use an electric beater to beat the cream in a bowl until firm peaks form.
2. Step 2Use a clean electric beater to whisk the egg yolks and sugar in a bowl until pale and creamy. Add the mascarpone and marsala, and beat to combine. Use a large metal spoon to fold the cream into the egg mixture until just combined.
3. Step 3Use a clean electric beater to whisk the egg whites in a bowl until soft peaks form. Fold into the mascarpone mixture.
4. Step 4Place the coffee in a bowl. Dip half the biscuits in the coffee and arrange evenly in the base of a 4L (16-cup) capacity serving dish.
5. Step 5Spread half the cream mixture over the biscuits. Tap the dish gently on the bench to settle. Sprinkle with half the chocolate. Arrange the strawberries, in a single layer, over the chocolate. Continue layering with the remaining coffee, biscuits, cream mixture and chocolate. Cover and place in the fridge for 4 hours or overnight to chill.
6. Step 6Sprinkle the hazelnuts over the tiramisu to serve.

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