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Tiramisu with summer fruit and hazelnut
Make yourself tiramisu. Try this summery version with long fingers, nectarines, raspberries and hazelnuts.
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Ingredients
Directions
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Place the long fingers in a square on a flat dish and drizzle with the syrup.
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Beat the whipped cream and sugar until stiff and spatula through the mascarpone.
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Prepare the raspberries and spatula gently through the mascarpone mixture so that you get a marble effect. Divide half over the long fingers.
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Dip the rest of the long fingers in the rest of the syrup and place on the mascarpone.
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Cover with ⅔ of the rest of the mascarpone.
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Meanwhile cut the nectarines in half. Loosen the halves and remove the wick. Cut the halves into segments.
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Put the rest of the mascarpone mixture in the piping bag and make tufts on the tiramisu.
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Stick the nectarine segments on top. Cover and put in the refrigerator for at least 2 hours.
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Heat a frying pan without oil or butter and toast the hazelnuts for 3 minutes on medium heat. Allow to cool on a plate and chop coarsely.
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Garnish the tiramisu with the hazelnuts.
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Nutrition
435Calories
Sodium2% DV40mg
Fat42% DV27g
Protein10% DV5g
Carbs14% DV42g
Fiber4% DV1g
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