How To make Frangelico Cheese Cake

HOMEMADE TIRAMISU with Frangelico & toasted hazelnuts

Rich and creamy this flavour packed classic Italian dessert is perfect for entertaining. Make it the night before and serve chilled.

The full recipe is on:

Creamy egg custard and whipped mascarpone with cocoa, ladyfinger biscuits soaked in coffee and Frangelico - our HOMEMADE TIRAMISU has it all!

This recipe should only be made using ladyfinger biscuits that are long and slender. Look for those packaged with the name “savoiardi”. These will work and taste best.

GO NUTS!

The addition of the toasted hazelnuts certainly made it more enjoyable, but they also helped the dessert keep its shape; the ground nuts bind the two layers of goodness.

SOAK IT IN!
Our blend of a robust brewed coffee and Frangelico, a hazelnut liqueur, give this dessert its “wow!” factor. Although some recipes call for the use of espresso, we developed the recipe to be cottage-friendly since not everyone has an espresso machine at their getaway, myself included. Feel free to use your favourite brew, just make it strong.

Last thing - don’t dip the ladyfingers into the liquid for more than a second or two. A quick dip is all you need to add flavour and maintain the dessert’s rich texture.

COOL AS CUSTARD
Making the mascarpone custard for this recipe has distinct steps as listed below. Follow them and your creamy, cheesy custard will work perfectly.

LAYERS AND LAYERS
The layering effect of this dessert is one of the hallmarks of a classic tiramisu. One of the ways to guarantee this will happen is to give the tiramisu at least 6 hours in the fridge to chill. For best results, I suggest letting it chill overnight.

The big reveal happens when you serve it and see the various layers holding shape as you transfer to dessert plates. Sidenote – you’re going to feel like a million bucks at that moment!

Serve HOMEMADE TIRAMISU for dessert and you’re guaranteed a lovely evening. Dessert should mirror the maker, and we couldn’t agree more. This HOMEMADE TIRAMISU is fabulous!

INGREDIENTS
1 cup of hazelnuts
1¾ cups of 35% cream
6 egg yolks, room temperature
1 cup of granulated sugar
1¼ cup of mascarpone cheese, room temperature
1 400g package of “savoiardi” ladyfinger cookies (approx. 48)
2 cups of freshly brewed strong coffee, room temperature
1 cup of hazelnut liqueur (optional but suggested)
¼ cup of cocoa powder

INSTRUCTIONS
1) Preheat oven to 425°F. Place hazelnuts onto a parchment-lined baking sheet, transfer to oven and toast for 15-20 minutes. Transfer onto a clean dishtowel, gathering up the corners and twisting the towel around the nuts. Cool for 15 minutes. Rub the towel back and forth to loosen and pull away the outer skins of the nuts. Process skinned hazelnuts in a hand grinder and reserve.
2) Place the egg yolks and sugar into a medium-sized bowl. Place the bowl over a pot of simmering water to create a double boiler. Whisk continuously for 5-8 minutes, until eggs become light and ribbon from the end of the whisk. Remove egg mixture from heat and cool.
3) Place the cream into a medium-sized bowl and whip. Set aside.
4) Prepare the custard: Place mascarpone cheese into a medium-sized bowl and add the cooled egg mixture. Beat gently using a hand mixer until light and fluffy. Gently fold in the whipped cream.
5) Assemble the tiramisu: Combine the coffee and liqueur in a shallow rectangular container. Quickly dip each ladyfinger biscuit into the coffee-liqueur mixture before transferring into the bottom of an 11 x 15-inch casserole dish. Arrange the lightly soaked biscuits in a uniform pattern until the bottom of the dish is covered.
6) Spoon about half of the custard mixture over the layer of biscuits smoothing the custard out in an even layer. Sprinkle the top of the custard evenly with half of the ground hazelnuts.
7) Repeat process with biscuits, custard and nuts. Cover and refrigerate for at least 6 hours, preferably overnight.
8) To serve: Remove the tiramisu from the fridge 15 minutes before serving. Dust the top with a generous sprinkle of cocoa powder. Cut into 2 x 2-inch (or larger) squares. Enjoy within 3 days.

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Heavenly cheesecake recipe: Canadian Living Test Kitchen

Watch how easy it is to whip together the Test Kitchen's favourite cheesecake recipe. Classic Cheesecake recipe shown in video available here: from CanadianLiving.com

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