Tiramisu Parfait

Cool, creamy, coffee-spiked tiramisu is a favorite Italian dessert. However, it contains sugary biscuits which we cannot have. This recipe combines the creaminess, the coolness and the coffee flavor…but we use a buttery hazelnut crumb instead of savoiardi biscuits. We layer everything up and leave it to soak into each other before devouring.

Ingredients

Butter for greasing ramekins
1 cup hazelnuts, crushed and chopped so that there are some little pieces and some powdery bits
3 Tbsp melted butter
4 egg yolks, beaten with a whisk until smooth
1 cup full-fat cream
2 tsp pure vanilla paste
1 tsp liquid stevia
2 tsp espresso powder dissolved in ¼ cup boiling water and cooled
1 cup full-fat cream, whipped until thick and soft
2 oz 72% cocoa dark chocolate, grated

How to make:

Grease your ramekins or small dessert dishes with butter and set aside
Combine the hazelnuts and melted butter in a small bowl to form a sandy crumb and set aside
In a double boiler (a glass bowl over a pot of boiling water) whisk together the egg yolks, cream, vanilla paste and stevia and keep whisking as the mixture thickens to form a thick custard, take the bowl off the heat and leave to cool in the fridge (covered)
Press some hazelnut crumb into the bottom of each ramekin and sprinkle with espresso. Add a layer of custard, then a layer of whipped cream and grated chocolate. You can either do this twice with small layers, or just once with larger, thicker layers
Refrigerate for a few hours before serving with a hot espresso!