Hazelnut Tiramisu Cake

INGREDIENTS

• 5 Simply Better Irish Free Range Corn Fed Egg Yolks
• 80g Caster Sugar
• 250ml Simply Better Single Source Irish Jersey Cream
• 2 Tubs Simply Better Italian Mascarpone
• 140ml Simply Better Single Estate Brazilian Whole Bean Coffee, freshly brewed and cooled
• 80ml Kahlúa Original Coffee Liqueur
• 200g Sponge Fingers (Lady Fingers)

To Finish

• 1 Jar Simply Better Italian Hazelnut Spread
• 100g Simply Better Single Origin Cameroonian Dark Chocolate

METHOD

1. Line a 9.5-inch spring form tin with parchment paper.
2. Whisk the egg yolks and sugar over a bain-marie until doubled in size, pale and holding the figure of 8. Allow to cool slightly.
3. Whisk the cream in a separate bowl until you achieve soft peaks. Beat the mascarpone into the egg mixture until well incorporated and then fold in the whipped cream.
4. To make the coffee syrup mix the cooled coffee and Kahlua in a bowl. Soak half the lady fingers in the coffee syrup for 2-3 seconds (do this a few at a time), line the base of the tin with half of the soaked lady fingers.
5. Add half the mascarpone and cream mixture on top of the coffee-soaked lady fingers. Repeat the same process with the lady fingers and coffee mixture and place the remainder of the mascarpone mix on top, levelling out the top so it is smooth.
6. Place the hazelnut spread in a small bowl and head in a microwave for 20 seconds until loose, stir well with a spoon. Pour over the top of the tiramisu cake and working quickly spread out so it is in an even layer. Place in the fridge overnight to firm up.
7. Decorate the top of the tiramisu by making curls from the bar of chocolate using a sharp knife, alternatively use a grater. Serve to the table on a cake board for a showstopping dessert.