easyTime:< 30 minsServes:10-12
Some of the best desserts are those you can prepare completely ahead of time, which takes the stress out of entertaining. This tiramisu is a perfect example – it actually gets better with a day or two in the fridge, allowing the flavours to meld and for layers to set.
To assemble it, I use a 35x24cm oval roasting dish with a three-litre capacity, but any dish of a similar size will work.
Technique of the month: Making praline paste at home
Creating your own praline paste is a great way to add an intense, nutty flavour to your baking. While it’s difficult to find in shops, it’s surprisingly easy to make at home with just one piece of equipment: a food processor or blender.
Once made, the praline paste will keep for up to a month in an airtight jar in the fridge. You can use this versatile ingredient to sandwich shortbread together, ripple through cake batter before baking, swirl into whipped cream or buttercream, or fold into creme patissiere (pastry cream) for a luxurious filling for choux buns and other pastries.
Here’s how to do it
- Preheat the oven to 170C fan-forced (190C conventional) and line a shallow baking tray with baking paper.
- Roast 200g of raw, peeled hazelnuts for 10-15 minutes until they are fragrant and lightly golden, shaking the tray halfway through so they colour evenly. Remove from the oven and allow to cool. (You can also substitute with almonds, pecans, pistachios, macadamias or peanuts.)
- Meanwhile, heat 200g of caster sugar in a dry saucepan over medium heat until it melts and turns a deep golden.
- Pour the hot caramel over the cooled nuts and let the mixture cool and harden completely.
- Break the hardened caramel-nut mixture into pieces and place them in your food processor.
- Process the mixture for an extended period. The key is to keep blending until the nuts release their oils, transforming the solid pieces into a smooth paste.
Tips and tricks
- Be careful not to over-mix the mascarpone mixture as the high fat content means it can easily “split” (separate into fat and liquid), resulting in a grainy texture.
- You can use store-bought praline paste or even chocolate-hazelnut spread, but nothing compares with the rich, complex flavour of home-made praline paste.
- A high-powered blender is key to achieving a smooth praline paste. You can even use a NutriBullet for this task as long as you work in small batches.
