Hazelnuts, coated with toffee and then crushed make an easy wonderful topping to a tiramisu. Easy to make and serve, this is the dessert for those in a hurry.

Ingredients

• ¼ cup very strong coffee
• ¼ cup hazelnut liqueur
• about 12 –16 sponge finger biscuits
• 2 eggs, separated
• 250 gram tub of mascarpone
• ¼ cup castor sugar

Toffee Hazlenuts

• 70 gram packet hazelnuts, toasted and skinned
• ½ cup caster sugar
• ¼ cup water

Method

1. Mix together the coffee and hazelnut liqueur. When cool quickly dip the sponge finger biscuits into the coffee mixture and use 3 biscuits to line the sides of 4 tall glasses.
2. Beat the egg yolks with the mascarpone until well blended. In a clean bowl beat the egg whites until they are stiff but not dry.
3. Gradually beat in the sugar until you make a soft meringue. Fold the meringue mixture into the cream. Spoon the mixture evenly over the coffee coated sponge finger biscuits. Smooth the top out evenly. Refrigerate for 4 hours or until the tiramisu has set. Sprinkle with the crushed toffee hazelnuts before serving.

Toffee Hazelnuts

1. Place the hazelnuts on a baking paper lined slice tin or even a baking tray. Stir the sugar and water together in a small heavy-based saucepan over a moderate heat until the sugar dissolves. Do not allow the mixture to boil until the sugar dissolves. Once the sugar has dissolved, bring to a rapid boil and boil until the mixture turns a caramel colour. Pour over the nuts so that they are all coated with the toffee. Allow to cool before breaking up and processing in a food processor to coarse crumbs.