Said the hazelnut fell to the ground: tiramisu 


(Serves 4 people) 

2 fresh eggs
spoons of sugar
250g of mascarpone cheese
100g of finely chopped and roasted hazelnuts 
80g of crumbled dry amaretti biscuits
cups of coffee 
spoons of hazelnut liqueur
spoons of cocoa powder 
hazelnuts to decorate  


Break the eggs and separate the yolks from the egg whites. In a bowl, whip the yolks with the sugar until the cream is clear and frothy. Gradually add the mascarpone cheese and mix until you obtain a homogeneous consistency. Use a paddle to gently add the hazelnuts, the amaretti biscuits and one yolk, previously beaten until stiff.  

Pour the coffee and the liqueur into a soup plate and dip the ladyfingers one after the other, paying attention not to soak them; halve and lay them on the bottom of a glass for desserts. Cover them with the cream you have previously prepared. For a perfect taste, leave the tiramisu to cool in the fridge for at least twelve hours. When serving, sprinkle with cocoa powder and put a hazelnut in the middle of the glass to decorate.  

[from the book Enciclopedia della nocciola©, Mondadori Electa, p. 155]