Tiramisu recipe with countertop
The first time we lightly brown the hazelnuts.
Put the sugar in a saucepan and when it is completely melted and has a beautiful golden color, add the hazelnuts. Mix well, so that the hazelnuts are completely covered in sugar, turn off the heat and turn them over on a baking sheet. Let them cool completely and then put them in a plastic bag and crush them with a spatula.
Mix the yogurt with mascarpone cheese and 3 tablespoons of sugar until you get a fine cream, then carefully incorporate the whipped cream mixed very well in the cream, put the ness, and finally put the caramelized hazelnuts. (we have to stop a little cream and a few peanuts for decoration).
Wallpaper a cake form with aluminum foil.
For the syrup, dissolve the sugar and coffee soluble in about 150 ml of cold water.
We soak the biscuits in syrup very little, then we form a layer of biscuits, we add a part of the cream over which we form another layer of biscuits soaked in syrup, another layer of cream and a last layer of biscuits.
Cover the cake and let it cool for at least 3 hours.
Decorate the cake with mascarpone cream and caramelized hazelnuts.