Ferrero Rocher Tiramisu

Method

1. In a stand mixer with the whisk attachment (or using an electric beater), beat egg yolks, ½ of caster sugar (60g) and vanilla extract on high heat until very pale and fluffy.
2. Again in the stand mixer, whisk cold cream and remaining 60g sugar until medium peaks form.
3. In a small bowl, use a spoon or fork to loosen up mascarpone, then fold into the egg mixture.
4. Fold the egg/mascarpone mixture into the whipped cream until combined.
5. Especially if you intend to pipe the topping, at this point, assess whether the mixture is firm enough to hold its shape. If not, you can whip this mix until it holds.
6. Add espresso and hazelnut liqueur to a small bowl.
7. Dip biscuits quite briefly (2 seconds each) in the liquid (too long and they will fall apart), then place in a baking dish (around 24x24cm) or up to 12 small serving cups/bowls.
8. Spoon over a layer of hazelnut chocolate spread, followed by some cream mixture. If you’re using a larger tray (you may not have enough room for double layers if using individual bowls), repeat with biscuits and hazelnut chocolate spread. For the top layer, spoon the remaining mascarpone cream into a piping bag fitted with a star or plain nozzle, and pipe rounds over the top. Alternatively, you can skip the piping bag step to make things easier, and smooth it out with a spatula.
9. Chill for 30 mins-24 hours (I recommend serving within 4 hours if you are piping to ensure the top hasn’t lost its shape). Right before serving, dust cocoa powder in a gradient using a fine sieve. Use tweezers to place some gold leaf on top, and garnish each individual serving with a Ferrero Rocher.