Heavenly Hazelnut and Chocolate Tiramisu Roll: A Coffee-Free Delight

Dive into the heavenly flavors of this Hazelnut and Chocolate Tiramisu Roll, a unique twist on the classic dessert without the coffee. Instead, it uses rich cocoa to soak the ladyfingers, creating a lush foundation for the creamy, nutty filling.

Why You’ll Love This Recipe:

• No Coffee Needed: Perfect for those who prefer a non-caffeinated dessert.
• Rich and Nutty: Features a delightful combination of mascarpone and sweet hazelnut spread.
• Visually Impressive: Rolled up with a gorgeous spiral of creamy filling and chocolate.
• Simple Yet Elegant: An easy-to-make dessert that looks and tastes sophisticated.

Perfect Occasion: This roll is a fantastic choice for family desserts, gatherings with friends, or special occasions like birthdays and holidays. Its coffee-free base also makes it suitable for children and those who avoid caffeine.

Decoration Tips:

• Use a piping bag with a star nozzle to apply the whipped cream for a professional finish.
• Dust with cocoa powder and adorn with chocolate treats for an extra touch of indulgence.

Recipe:

• Ingredients:
  • 200g ladyfinger biscuits
  • 2 cups hot cocoa
  • 250g mascarpone cheese
  • 400g whipping cream
  • 200g sweet hazelnut spread (add 50g sugar if using unsweetened)
  • 2 packages of cream stabilizer
  • 5-6 chocolate hazelnut bars

For Decoration:

• 200g whipping cream
• 1 package of cream stabilizer
• 1 tablespoon cocoa powder
• Additional cocoa powder for sprinkling
• 3 chocolate hazelnut bars

Method:

1. Line a tray with double layers of plastic wrap. Briefly dip ladyfingers in hot cocoa and place them in two tight rows on the tray. Let them soften for about an hour until they can be molded without breaking (refrigerate if possible).
2. For the filling, mix mascarpone, cream (liquid), hazelnut spread, and cream stabilizer until creamy. Spread evenly over the ladyfingers.
3. Chop the chocolate hazelnut bars and sprinkle over the cream.
4. Using the plastic wrap, press the ladyfingers together tightly by sliding your forearms under the wrap and pressing upwards until they meet. Tighten the wrap and seal the ends to maintain the roll’s shape. Chill in the refrigerator for 3-4 hours.
5. Remove the wrap. Whip the cream with cream stabilizer and cocoa powder, and use a piping bag to decorate the roll. Sprinkle with cocoa powder and garnish with chocolate hazelnut bars.

Enjoy!