Hazelnut Mousse Tira Mi Su

hazelnut mousse tiramisu
Looking for a simple yet festive dessert our thoughts turned to the combination of Love'n Bake Hazelnut Praline in something creamy. To make the hazelnut mousse, you combine a small amount of mascarpone with whipped cream and Love'n Bake Hazelnut Praline.
Recipe By: Love'n Bake
  • PrepN/A |
  • TotalN/A |
  • Serves8-12

Ingredients

  • For the Tira Mi Su:
    • One 3-ounce package ladyfingers, 24 pieces
    • 1/3 cup espresso or strong coffee
    • 1 teaspoon plain gelatin
    • 3 Tablespoon cold water
    • 1 1/2 cups heavy cream
    • 2 Tablespoons cocoa powder
    • 3 Tablespoons granulated sugar
    • 1/2 cup Love’n Bake Hazelnut Praline Paste
    • 1/2 cup mascarpone cheese
  • For the Topping:
    • 1 cup heavy cream, for garnish
    • Bittersweet chocolate for garnish

Instructions

Line an 8-inch spring form pan with plastic wrap so that there is at least 5 inches overhanging on all sides. 

Line the sides of the pan with the lady fingers. Break up the remaining lady fingers and place them in the bottom of the pan. Brush the ladyfingers with the coffee. 

Soften the gelatin in the cold water in a small bowl. Once the gelatin blooms, place the bowl in a pan of simmering water. Allow it to melt. Remove the bowl of gelatin from the pan and let it cool slightly to room temperature. 

Whip the heavy cream until it holds soft peaks. Add the cocoa powder and sugar then whip until the cream holds stiff peaks. Set aside. 

Beat the Love’n Bake Hazelnut Praline in a mixer with a paddle until smooth. Stir in the mascarpone. Scrape the bowl and stir slowly until well blended. 

Fold one third of the whipped cream into the hazelnut mixture. Then fold in the softened gelatin followed by the remaining whipped cream. 

Spoon the mixture into the ladyfinger-lined pan. Smooth the surface then refrigerate the cake until set, at least 6 hours. 

To serve, whip the remaining cream until it holds firm peaks. Pipe or spoon the cream over the top of the cake. (For a decorative effect, leave some of the hazelnut mousse exposed in the center.) Grate some bittersweet chocolate over the cream. 

To serve, dip a sharp knife in hot water. Wipe the blade then cut a neat wedge of cake. Repeat before cutting each slice.
Recipes From GourmetSleuth.com - The Gourmet Food And Cooking Resource