Hazelnut Tiramisu Layer Cake

Hazelnut Tiramisu Layer Cake

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  • Recipe difficulty: Easy
  • 0 of 5
  • Cooking time: 
  • Serves: Up to 8 people

Made with these products:

Recipe for Kenwood by Claire Aldous - Dish Food Editor

All the flavours of a traditional tiramisu dessert are combined in this easy, light and super delicious cake.
Makes: 1 cake




  • 300 grams hazelnuts, roasted and skins rubbed off
  • 300 grams caster sugar
  • 1 tablespoon instant espresso coffee granules
  • 75 grams plain flour
  • 8 egg whites, size 7 eggs


Tiramisu Cream


  • 1 tablespoon instant espresso coffee granules
  • 2 tablespoons boiling water
  • 200 grams mascarpone
  • 3 tablespoons demerara sugar
  • 30 grams finely grated dark chocolate


To serve

  • icing sugar


  1. Preheat the oven to 160°C fan bake
  2. Lightly grease a 22 cm x 33 cm rectangular cake tin and line fully with baking paper
  3. Place the hazelnuts, sugar and coffee in a food processor, process until the nuts are finely ground. Tip into a bowl and stir in the flour.
  4. Beat the egg whites to soft peaks. Using a large metal spoon, fold the nut mixture into the egg whites in three lots.
  5. Pour the mixture into the tin and gently spread evenly.
  6. Bake for 20-25 minutes or until a skewer inserted into the centre comes out clean.
  7. Leave to cool for 10 minutes in the tin before turning out and cooling completely

    Tiramisu cream
  8. Dissolve the coffee in the boiling water then cool.
  9. Combine the cooled coffee with all the remaining ingredients in a bowl. Cover and refrigerate for 1 hour to firm up.
  10. To serve: Trim the edges from the cake and cut in half crosswise. Spread the tiramisu cream evenly over one half of the cake and then carefully place the second half on top. 
  11. Dust with icing sugar and cut into fingers or squares.

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