Tiramisù alla nocciola

Ingredients

For the coffee jelly:

• 250 g espresso
• 40 g sugar
• 1,8 g agar agar (natural gelling and thickening agent)

For the hazelnut ice-cream:

• 1 l fresh milk
• 300 g cream
• 300 g sugar
• 50 g glucose
• 180 g egg yolks
• 120 g hazelnut paste

For the Tiramisù mousse:

• 80 g egg yolks
• 160 g sugar
• 50 g Amaretto di Saronno Italian liqueur
• 500 g Mascarpone cheese
• 250 g single cream

To finish:

• cocoa powder

Preparation

For the coffee jelly:

Put all the ingredients in a small saucepan and bring to a boil. Let cool and blend in a food processor.

For the hazelnut ice-cream:

Bring the milk to a boil. Mix the other ingredients until smooth in a bowl and pour in the milk. Bring to 82°C and filter. Let cool and stir until creamy and thickened.

For the Tiramisù mousse:

Make a zabaione cream with sugar, egg yolks and Amaretto di Saronno. Stir in the Mascarpone cheese and single cream.

Presentation:

In a crystal cup arrange layers of coffee jelly on the bottom, hazelnut ice-cream and whipped Tiramisù mousse. Sprinkle it with cocoa powder before serving.