Baileys and Nutella fudge tiramisu

Ingredients

1. 2 double shots (120ml) espresso coffee
2. 1/3 cup Baileys Irish cream
3. 2/3 cup boiling water
4. 2 x 250g tubs mascarpone
5. 1/2 cup Nutella
6. 2 cups thickened cream
7. 24 sponge finger biscuits
8. Cocoa powder, to serve
9. Nutella Fudge
10. 200g dark chocolate, chopped
11. 1/3 cup thickened cream
12. 1/2 x 110g packet skinless hazelnuts, toasted, roughly chopped
13. 1 tbsp Nutella
14. 1 tbsp Bailey’s Irish Cream

Description

• Step 1

  Combine coffee, Irish cream and boiling water in a heatproof dish. Set side to cool.

• Step 2

  Meanwhile, make Nutella Fudge: Place the chocolate and cream in a microwave‐safe bowl. Microwave on HIGH (100%) for 1 minute, stirring with a metal spoon halfway through, or until melted and smooth. Reserve 2 tablespoons hazelnuts. Stir Nutella, Irish cream and remaining hazelnuts into chocolate mixture. Set aside.

• Step 3

  Using an electric mixer, beat mascarpone and Nutella until just smooth. Add cream. Beat until stiff peaks just form (do not over‐beat).

• Step 4

  Dip half the sponge fingers, 1 at a time, in coffee mixture. Arrange over the base of a 6cm‐deep, 24cm square dish (10‐cup capacity). Spoon over half the mascarpone mixture. Spread out evenly to cover sponge fingers. Spoon over chocolate fudge. Repeat with remaining sponge fingers, coffee mixture and mascarpone mixture. Cover. Refrigerate overnight. Dust with cocoa. Sprinkle with remaining hazelnuts. Serve.