Tiramisu with MULATE milk chocolate and hazelnut spread

You will need:

• 350 g of mascarpone cheese

• 4 egg yolks

• 50 g of sugar

• 250 g of cold whipping cream

• 300 ml of black coffee (without grounds)

• 200 g of ladyfinger cookies

• 2 tablespoons of cocoa powder

• 2 tablespoons of MULATE CHOCO hazelnut spread

• A handful of chopped hazelnuts or other nuts

To prepare:

1. Place the mascarpone cheese in a bowl and soften it with a spatula to make it easier to mix with other ingredients. Add the hazelnut spread and mix well.

2. Pasteurize the egg yolks. In a water bath, whisk the egg yolks with the sugar until the mixture becomes fluffy, pale, and thick, and reaches a temperature of 80°C. Immediately pour the prepared egg yolks into the mascarpone cheese mixture. Mix everything well.

3. In another bowl, whip the cold cream until almost stiff. Let the whipped cream stand for about five minutes, then, in three portions, gently fold it into the previously prepared mixture.

4. Pour the coffee into a small dish so that it covers the bottom. Dip the cookies into the coffee, one second on each side. The cookies should not be completely soaked; they should retain some crunchiness inside. In your chosen dish, layer the coffee-dipped cookies, then lightly dust with cocoa powder using a sieve. Add a layer of cream (about the same thickness as the cookie layer), and sprinkle with nuts. Continue layering until the cream and cookies are used up. Finish the top layer with cocoa powder.

Enjoy!