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Hazelnut Tiramisu

 With Aaron Brunet

Coffee, chocolate, cream and rum - everything a good dessert needs! I have used nutella and rum for an interesting twist and the creme fraiche makes the cream aspect a little more refreshing.  Feel free to use decaf coffee if you don’t need the “push-me-up” effect (as my Slovenian relatives explained the meaning of the name Tiramisu).

Serves: 4       Prep time: 20 min    Cook time: 20 min

Ingredient list

Orange Sponge (or use bought sponge cake):

1 egg

45g caster sugar (3 Tbsp)

35g sour cream (2 Tbsp)

10ml milk (2 tsp)

zest of 1/2 orange

30g plain flour (just under 3 Tbsp)

1/4 tsp baking powder

Coffee cream:

1 egg

30g caster sugar

75g creme fraiche (or use sour cream)

75g cream, whipped

1/4 tsp vanilla paste (or 1 tsp vanilla essence, or scraped inside of 1 vanilla pod)

1 short shot espresso coffee, cooled (or 1 tsp instant coffee just dissolved in warm water)

Rum spread:

100g nutella

3 Tbsp dark rum

Espresso syrup and topping:

4 shots of espresso (or 4 tsp instant coffee dissolved in 4 Tbsp warm water)

2 Tbsp dark muscavado sugar (or brown sugar)

dark chocolate for grating

1/4 cup chopped hazelnuts to sprinkle


To make the sponge: Preheat oven to 200 degrees C. Beat egg and sugar with electric mixer till very thick, about 3 mins with electric beater (the mixture needs to be thick enough to sit on top of itself for a few seconds when dropped from a spoon).

Thoroughly mix the sour cream, milk and orange zest and add to the egg mix. Gently fold in the sifted flour and baking powder till just evenly mixed.

Spread out to a thickness of about 10mm on a small baking tray (15 x 25 cm) lined with baking paper. Bake for around 8 - 10 minutes till golden on top.

For the coffee cream, beat egg and sugar until thick and sugar is dissolved, about 4 mins. Add vanilla paste then mix in creme fraiche and fold in whipped cream. Gently fold in cooled espresso.

To make the rum spread, mix nutella and rum together in a small bowl, stirring thoroughly to combine.  Spread generously onto cooled sponge.

To assemble, cut the sponge into bite sized pieces and divide half of it between 4 dessert glasses or small bowls. Top with half the coffee cream then do another layer of sponge and cream. Pop into fridge to chill.

To make the espresso syrup, heat the coffee and sugar in a small pan until reduced by about half. We want a pourable but thick consistency. Just before serving the Tiramisu, drizzle the coffee syrup on top then sprinkle with grated chocolate and chopped hazelnuts.