Tiramisu with Hazelnut Spread

• 3 eggs
• 100 g of vanilla brown sugar Terre Exotique
• 250 g of mascarpone
• 200 g of hazelnut spread Terre Exotique
• 12 ladyfinger biscuits
• 200 ml of strong coffee, cooled
• 1 tablespoon of cocoa powder (for finishing)
• 1 pinch of salt

Methods:

1. Prepare the eggs: Separate the egg whites from the yolks into two separate bowls. Add a pinch of salt to the egg whites and beat them with an electric mixer until stiff peaks form. Set aside.

2. Prepare the mascarpone cream: In the bowl with the egg yolks, add the sugar and beat until the mixture becomes pale and frothy. Then add the mascarpone and continue mixing until you achieve a smooth cream. Gently fold in the beaten egg whites using a spatula, lifting the mixture to avoid deflating the whites.

3. Add the hazelnut spread: Slightly warm the hazelnut spread in the microwave or over a double boiler to make it more fluid. Let it cool slightly, then gently fold it into the mascarpone cream, mixing slowly to create a homogeneous mixture.

4. Soak the biscuits: Quickly dip the ladyfinger biscuits into the cooled coffee, ensuring they don’t become too soggy. Arrange a first layer of soaked biscuits at the bottom of your dish or in individual serving glasses.

5. Assembly: Spread half of the mascarpone and hazelnut spread cream over the biscuits. Add another layer of coffee-soaked biscuits, then top with the remaining cream.

6. Refrigerate: Cover the tiramisu with plastic wrap and let it chill in the refrigerator for at least 4 hours, ideally overnight, to allow the flavors to meld together.

7. Finishing touch: Just before serving, generously dust the tiramisu with sifted cocoa powder for an elegant finish.