Hazelnut and brandy tiramisu recipe | Sainsbury`s Magazine
This twist on an Italian tiramisu recipe incorporates brandy and a layer of toasted hazelnuts for crunch. Make ahead for an easy, crowd-pleasing dessert
Ingredients
- 4 double espresso shots (about 200ml)
- 150ml brandy
- 250g Taste the Difference savoiardi sponge fingers
- 2 medium eggs*, separated
- 100g icing sugar, sifted
- 500g mascarpone, at room temperature
- 30g cocoa powder
- 40-50g hazelnuts, toasted and roughly chopped
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