Frangelico Chocolate Hazelnut Tiramisu

Have four mixing bowls and either one large serving bowl or 8 individual serving bowls at the ready. Beat the egg yolks with 100 grams of the sugar until pale and frothy. Beat the cream cheese until smooth, then fold in the mascarpone. Whisk into the egg yolks.

In another bowl whisk the egg whites with the remaining 50 grams sugar until they form soft peaks. Gently fold into the mascarpone egg mixture until you have a smooth, light “custard”.

In another bowl, mix the water, coffee and Frangelico, whisking to dissolve the coffee (see Cook's note). One by one, dunk the savoiardi biscuits in the coffee mixture and use to line the base of the serving dish(es). Dunk them long enough to completely soak the biscuits, but not so long they fall apart.

Spoon over one-third of the mascarpone custard and spread evenly, then repeat the layering twice, finishing with a mascarpone layer. Cover with plastic wrap and chill for 6 hours or overnight.

Half an hour before serving, whip cream with icing sugar then whisk in the Frangelico. Spoon cream onto the tiramisu, dust with cocoa and sprinkle with Hazelnut Praline.