Emelia Jackson’s make-ahead hazelnut tiramisu is rich, creamy, ready when you are

Name: Emelia Jackson’s make-ahead hazelnut tiramisu is rich, creamy, ready when you are
Cook time: 30 min
Yield: 10-12
Cuisine: Italian
Ingredients: 5 eggs, separated; 150g caster sugar; 1 tsp vanilla bean paste; 150g hazelnut praline paste (see Technique of the month below); 750g mascarpone cheese; 500ml espresso coffee; 100ml hazelnut liqueur such as Frangelico; 400g (1 packet) savoiardi biscuits (Italian sponge fingers); dark chocolate (70 per cent cocoa solids) to grate; 1-2 tbsp cocoa powder

Here’s the scoop on a crowd-pleasing dessert that takes the stress out of entertaining.

Emelia Jackson

August 30, 2025

Making the hazelnut tiramisu ahead lets all the flavours get better acquainted.Armelle Habib STYLING: Lee Blaylock

easyTime:< 30 minsServes:10-12

Some of the best desserts are those you can prepare completely ahead of time, which takes the stress out of entertaining. This tiramisu is a perfect example – it actually gets better with a day or two in the fridge, allowing the flavours to meld and for layers to set.

To assemble it, I use a 35x24cm oval roasting dish with a three-litre capacity, but any dish of a similar size will work.

Ingredients

5 eggs, separated
150g caster sugar
1 tsp vanilla bean paste
150g hazelnut praline paste (see Technique of the month below)
750g mascarpone cheese
500ml espresso coffee
100ml hazelnut liqueur such as Frangelico
400g (1 packet) savoiardi biscuits (Italian sponge fingers)
dark chocolate (70 per cent cocoa solids) to grate
1-2 tbsp cocoa powder

Method

Step 1
To begin, place the egg whites into a clean mixing bowl with 75g of the caster sugar and whisk until firm peaks form and the sugar is mostly dissolved. Be careful not to over-whip the egg whites to avoid ending up with a grainy cream. You are aiming for a smooth, glossy, and silky consistency that holds its shape.
Step 2
In a separate bowl, combine the yolks with the remaining 75g of caster sugar and whisk until the mixture is pale, creamy, and has doubled in volume. Add the praline paste and mix to combine, then gently fold in the mascarpone cheese and vanilla bean paste until just combined.
Step 3
Gently fold half of the egg whites into the mascarpone mixture to lighten, then fold in the remaining egg whites. The resulting cream should be light, fluffy and full of air pockets.
Step 4
Combine the coffee and liqueur in a medium bowl. Quickly dip each savoiardi biscuit into the mixture and arrange them in a single layer on the bottom of your serving dish. If necessary, cut some biscuits to fill the gaps.
Step 5
Once the base is covered with biscuits, spread half of the mascarpone cream evenly over the top. Grate a generous amount of dark chocolate over the cream. Add another layer of soaked biscuits and finish with the remaining mascarpone cream.
Step 6
Refrigerate the tiramisu for up to 2 days. When you are ready to serve, liberally dust with cocoa powder. To serve, scoop into individual serving glasses or bowls.

Technique of the month: Making praline paste at home

Creating your own praline paste is a great way to add an intense, nutty flavour to your baking. While it’s difficult to find in shops, it’s surprisingly easy to make at home with just one piece of equipment: a food processor or blender.

Making your own hazelnut praline paste from scratch is a next-level baking flex.Getty Images/iStockphoto

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Once made, the praline paste will keep for up to a month in an airtight jar in the fridge. You can use this versatile ingredient to sandwich shortbread together, ripple through cake batter before baking, swirl into whipped cream or buttercream, or fold into creme patissiere (pastry cream) for a luxurious filling for choux buns and other pastries.

Here’s how to do it

Preheat the oven to 170C fan-forced (190C conventional) and line a shallow baking tray with baking paper.
Roast 200g of raw, peeled hazelnuts for 10-15 minutes until they are fragrant and lightly golden, shaking the tray halfway through so they colour evenly. Remove from the oven and allow to cool. (You can also substitute with almonds, pecans, pistachios, macadamias or peanuts.)
Meanwhile, heat 200g of caster sugar in a dry saucepan over medium heat until it melts and turns a deep golden.
Pour the hot caramel over the cooled nuts and let the mixture cool and harden completely.
Break the hardened caramel-nut mixture into pieces and place them in your food processor.
Process the mixture for an extended period. The key is to keep blending until the nuts release their oils, transforming the solid pieces into a smooth paste.

Tips and tricks

Be careful not to over-mix the mascarpone mixture as the high fat content means it can easily “split” (separate into fat and liquid), resulting in a grainy texture.
You can use store-bought praline paste or even chocolate-hazelnut spread, but nothing compares with the rich, complex flavour of home-made praline paste.
A high-powered blender is key to achieving a smooth praline paste. You can even use a NutriBullet for this task as long as you work in small batches.