Ingredients
2 tablespoons instant coffee granules
¼ cup hazelnut-flavoured liqueur
1 ½ x 220g packets Waffles (12)
180g block hazelnut milk chocolate, cut crossways into thin slices
CHOC-HAZELNUT CREAM
300ml tub thickened cream
½ cup chocolate hazelnut spread
250g tub mascarpone
TOPPING
300ml tub thickened cream
2 tablespoons brown sugar
2 teaspoons vanilla extract
Method
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Dissolve coffee in ½ cup boiling water in a small heatproof jug. Stir in liqueur. Transfer to a shallow dish.
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To make choc-hazelnut cream, beat cream and spread in the small bowl of an electric mixer until soft peaks form. Using a wire whisk, gently fold in mascarpone until just combined.
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To assemble, one at a time, place half the waffles into coffee mixture. Stand for 5 to 10 seconds. Turn. Repeat until soaked. Arrange in a single layer over the base of a large, 17cm x 24cm x 5cm deep, serving dish (8-cup capacity).
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Spread half the choc-hazelnut cream over top of waffles. Repeat layering with remaining coffee-soaked waffles and choc-hazelnut cream. Cover tightly with plastic wrap. Refrigerate overnight.
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Just before serving, make topping. Beat all ingredients in the small bowl of an electric mixer until soft peaks form.
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Spoon topping over tiramisu. Decorate with hazelnut milk chocolate.
TIP! We used Golden waffles available from the bread aisle of major supermarkets. For an alcohol-free version, replace liqueur with an extra ¼ cup water or milk. Tiramisu can be made up to three days ahead.