Heilala Tiramisu with nut praline

INGREDIENTS:

• 4 large eggs yolks
• 150gm caster sugar
• 2 teaspoons Heilala Vanilla Paste
• 200gm mascarpone
• 125gm cream cheese, room temperature
• 3 large egg whites
• 1 large cup espresso coffee
• 150ml  Kahlua
• 350g savoiardi biscuits
• 250ml cream
• 1 Tablespoon icing sugar
• 1 Tablespoon Kahlua
• 1 tablespoon good quality dark cocoa
• 100gm dark chocolate, grated

NUT PRALINE INGREDIENTS:

• 2/3 cup white sugar
• 1 teaspoon water
• ½ cup lightly toasted mixed nuts,  skins removed

METHOD;

NUT PRALINE –

1. Line a baking tin with baking paper and spread the nuts evenly.  Place in the pre-heated oven for 4-5 minutes watching closely so they don’t burn.
2. Remove from the oven and allow to cool before placing in a tea towel and rubbing off the skins.
3. Place the roasted skinned nuts in a baking paper lined slice tin and spread out evenly.
4. Place the sugar and water into a clean saucepan and heat over medium-high heat until the sugar melts to a golden colour.  Immediately it has reached the desired golden hue pour the liquid over the nuts and set aside to cool.
5. Once the praline has set hard smash it into chunks with a rolling pin the pulse in a food processor until it is medium sized chunks.
6. Store in an air-tight container.

METHOD:

TIRAMISU –

1. Place the egg yolks, 100gm of sugar and vanilla paste into a bowl and beat until pale and frothy.
2. In a separate bowl beat the cream cheese until smooth.  Whisk in the mascarpone until well combined.   
3. Whisk the cream cheese mixture into the egg mixture to combine.
4. In a separate clean bowl, whisk the egg whites and remaining 50gm sugar until soft peaks form.    
5. Gently fold the egg whites into the egg mixture ensuring your custard is light and foamy and all ingredients are blended.
6. Pour the espresso coffee and Kahlua into a flat bottom bowl.  Dip the savoiardi biscuits into the liquid on both sides, and line the base of your serving dish.   Do this rapidly so the biscuits don’t become too soggy.
7. Spoon 1/3 of the custard mixture over the top and repeat the savoiardi  biscuit and custard layering twice finishing with the custard layer.   Cover with cling wrap and refrigerate overnight.
8. Prior to serving whip the cream and icing sugar until softly whipped, fold in the extra kahlua until well combined.  Spread the cream over the tiramisu.
9. Dust the top with cocoa and sprinkle a generous amount of the nut praline over the top.

 Serves 10