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    Celebrate THE SEASON

    Dec 10, 2020 5 minutes

    MOCHA HAZELNUT TIRAMISU

    SERVES 8-10 PREP: 30 MINS

    ¼ cup instant coffee granules
    1 tblsp cocoa powder
    ¼ cup coffee-flavoured liqueur
    250g punnet strawberries, extra halved, to decorate
    250g packet sponge finger biscuits

    MOCHA-HAZELNUT CREAM

    600ml tub thickened cream
    ½ cup chocolate-hazelnut spread
    1 tblsp cocoa powder
    250g tub mascarpone

    1 Dissolve coffee and cocoa in ½ cup of boiling water in a heatproof jug. Transfer to a shallow dish. Stir in ½ cup of cold water and the liqueur.

    2 To make cream, beat cream, spread and cocoa in a large bowl of an electric mixer until soft peaks form. Fold in the mascarpone.

    3 Spoon one-third of cream over base of a glass serving bowl (14-cup capacity). Hull and slice strawberries. Top with half the strawberries.

    Dip half the biscuits, one at a time, into the coffee liquid, turning to coat. Arrange in a single layer

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