Tiramisu Parfait

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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.


How to make:

  1. Grease your ramekins or small dessert dishes with butter and set aside
  2. Combine the hazelnuts and melted butter in a small bowl to form a sandy crumb and set aside
  3. 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)
  4. 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
  5. Refrigerate for a few hours before serving with a hot espresso!


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