Tiramisu with summer fruit and hazelnut
Make yourself tiramisu. Try this summery version with long fingers, nectarines, raspberries and hazelnuts.
Place the long fingers in a square on a flat dish and drizzle with the syrup.
Beat the whipped cream and sugar until stiff and spatula through the mascarpone.
Prepare the raspberries and spatula gently through the mascarpone mixture so that you get a marble effect. Divide half over the long fingers.
Dip the rest of the long fingers in the rest of the syrup and place on the mascarpone.
Cover with ⅔ of the rest of the mascarpone.
Meanwhile cut the nectarines in half. Loosen the halves and remove the wick. Cut the halves into segments.
Put the rest of the mascarpone mixture in the piping bag and make tufts on the tiramisu.
Stick the nectarine segments on top. Cover and put in the refrigerator for at least 2 hours.
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.
Garnish the tiramisu with the hazelnuts.
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