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  • The Australian Women's Weekly

    Simply irresistible Show Stoppers

    Dec 02, 2020 5 minutes
    PHOTOGRAPHY by JOHN PAUL URIZAR STYLING by MICHELE CRANSTON
    “This tiramisu is deliciously refreshing on a hot summer day.”

    Frozen tiramisu with espresso

    SERVES 8-10 PREP AND COOK TIME 30 MINUTES (+ FREEZING TIME)

    ¾ cup (180ml) strong espresso coffee (4-5 short blacks)
    ½ cup (125ml) coffee liqueur (Kahlua)
    1¼ cup (300ml) thickened cream
    1½ cup (240g) pure icing sugar, sifted
    250g mascarpone
    18 thin (160g) sponge finger biscuits (savoiardi)
    1 tablespoon cocoa powder, to serve

    HAZELNUT AND COFFEE PRALINE

    ⅔ cup (50g) hazelnuts, toasted, skins removed
    1 tablespoons whole coffee beans
    1 cup (220g) caster sugar

    1 Line an 11cm x 21cm loaf pan (base measurement) with two strips of baking paper to cover base and extend 5cm over all sides.

    Lightly oil a small oven tray. Arrange hazelnuts and coffee beans over centre of the tray. Place the cup (80ml) water in a small saucepan and stir over a low heat until the sugar has dissolved. Brush down the inside of the saucepan with a pastry brush dipped in water to dissolve all the sugar crystals. Bring to the boil, without stirring; boil, uncovered, for 8-10 minutes or until it turns a rich toffee colour. Quickly pour toffee over the hazelnuts. Tilt the tray a few times to ensure it spreads evenly. Cool.

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