There’s something undeniably comforting about the layers of a traditional tiramisu. Silky mascarpone cream, espresso-soaked ladyfingers, and a dusting of cocoa come together to create a dessert that’s both elegant and homey. But imagine that same richness elevated with the warm, nutty crunch of toasted hazelnuts. This Tiramisu with Hazelnuts is a refined variation perfect for special occasions—whether it’s a cozy dinner party, a festive holiday gathering, or a quiet weekend treat shared over coffee.

Inspired by the rustic flavors of Northern Italy where hazelnuts are abundant, this recipe adds texture and complexity to the traditional tiramisu. The hazelnuts don’t overpower but complement the coffee and cocoa tones beautifully. The result? A dessert that’s nostalgic yet novel, classic yet creative.

Why You’ll Love This Tiramisu with Hazelnuts

This is not your average tiramisu. Here’s why this version will become your new favorite:

• Textural Depth: The hazelnuts provide a welcome contrast to the soft layers, adding crunch in every bite.

• Nutty Richness: Hazelnuts introduce a warm, toasty flavor that harmonizes with espresso and cocoa.

• Crowd-Pleaser: This dessert is elegant enough to impress guests but simple enough to make at home.

• Make-Ahead Friendly: Like traditional tiramisu, it tastes even better after resting overnight.

Whether you’re a tiramisu lover looking to mix things up, or a hazelnut enthusiast, this recipe promises to be unforgettable.

Ingredients You’ll Need

Here’s everything required to make this Tiramisu with Hazelnuts:

For the Filling:

• 6 large egg yolks

• 3/4 cup (150g) granulated sugar

• 1 cup (240ml) heavy cream

• 16 oz (450g) mascarpone cheese, room temperature

For Assembly:

• 1 1/2 cups (360ml) brewed espresso or strong coffee, cooled

• 3 tablespoons hazelnut liqueur (such as Frangelico), optional

• 2 tablespoons unsweetened cocoa powder

• 7 oz (200g) ladyfingers (Savoiardi)

• 1/2 cup (75g) roasted hazelnuts, chopped (plus extra for garnish)

• Dark chocolate shavings (optional, for garnish)

Step-by-Step Instructions

1. Prepare the Mascarpone Filling

In a heatproof bowl, whisk together the egg yolks and sugar. Place over a saucepan of simmering water (double boiler style) and whisk constantly for 8–10 minutes, until the mixture is pale and thickened. Remove from heat and let cool slightly.

In a separate bowl, whip the heavy cream until stiff peaks form. In another bowl, gently mix the mascarpone until smooth.

Fold the mascarpone into the yolk mixture until well combined. Then fold in the whipped cream. Be careful not to deflate the mixture—it should stay airy and creamy.

2. Mix Coffee and Liqueur

In a shallow dish, combine the cooled espresso with the hazelnut liqueur (if using). This will be used to soak the ladyfingers.

3. Toast the Hazelnuts

If your hazelnuts aren’t already roasted, place them on a baking sheet and toast in a 350°F (175°C) oven for about 10 minutes, or until golden and fragrant. Once cool, rub off the skins using a clean kitchen towel and chop coarsely.

4. Assemble the Layers

Quickly dip each ladyfinger into the coffee mixture (do not soak them; just a quick dip) and line the bottom of a 9×13-inch dish or a similar sized trifle bowl.

Spread half of the mascarpone filling over the ladyfingers. Sprinkle with half of the chopped hazelnuts and a light dusting of cocoa powder.

Repeat with another layer of dipped ladyfingers, the remaining mascarpone filling, and more hazelnuts.

5. Chill to Set

Cover the tiramisu and refrigerate for at least 6 hours, preferably overnight. This allows the flavors to meld beautifully.

6. Garnish and Serve

Before serving, dust the top generously with cocoa powder. Add more chopped hazelnuts and, if desired, some dark chocolate shavings for an extra touch of decadence.

Tips for the Best Tiramisu with Hazelnuts

• Use quality espresso or coffee: The flavor of the coffee is central, so opt for a good-quality brew.

• Don’t oversoak the ladyfingers: A quick dip ensures they stay structured and don’t turn soggy.

• Let it rest: Tiramisu benefits from time. An overnight rest in the fridge makes it even better.

• Hazelnut liqueur is optional but recommended: It amplifies the nutty flavor and ties the layers together.

Variations and Substitutions

• Nut-Free Option: If you’re serving someone with a nut allergy, simply omit the hazelnuts. You’ll still have a classic, delicious tiramisu.

• Chocolate-Hazelnut Fusion: Add a layer of chocolate ganache or drizzle Nutella between the layers for extra indulgence.

• Booze-Free: Skip the liqueur for a kid-friendly version that’s just as tasty.

• Gluten-Free: Use gluten-free ladyfingers if needed—many brands now offer excellent alternatives.

What to Serve with Hazelnut Tiramisu

This dessert pairs beautifully with a range of drinks and accompaniments:

• Coffee or Espresso: Naturally complements the flavor.

• Hazelnut or Amaretto Liqueur: For an after-dinner indulgence.

• Fresh Berries: The tartness cuts through the richness.

• A scoop of gelato: Especially hazelnut or vanilla bean.

Storing and Making Ahead

How to Store

• Store leftovers in an airtight container in the refrigerator for up to 4 days.

• Do not freeze tiramisu, as the mascarpone texture tends to break down after thawing.

Make Ahead Tips

• Assemble the entire dessert up to 2 days in advance.

• Garnish just before serving for the freshest presentation.

The History Behind Tiramisu (and the Hazelnut Twist)

Tiramisu, which means “pick me up” in Italian, originated in the Veneto region of Italy. Though it has only been around since the 1960s, it quickly became an international favorite. Its structure is similar to a trifle, yet distinct in its coffee-forward flavor profile.

Hazelnuts, on the other hand, are deeply rooted in Italian cuisine, especially in the northern Piedmont region. Famed for gianduja (the chocolate-hazelnut blend that inspired Nutella), Piedmont cuisine celebrates the harmony of nuts and sweets.

Bringing these two elements together in one dessert is both homage and innovation—a nod to tradition with a modern culinary flourish.

Frequently Asked Questions

Can I use another type of nut instead of hazelnuts?

Yes. Toasted almonds or walnuts can work in a pinch, but hazelnuts offer the best flavor and texture for this specific recipe.

Is it safe to eat raw eggs in tiramisu?

This recipe uses a double boiler to gently cook the egg yolks, making it safer than traditional raw-egg versions. Still, always use fresh, high-quality eggs.

Can I make this tiramisu without coffee?

You can substitute the coffee with hot chocolate or even black tea for a different flavor, though it won’t be a classic tiramisu.

What can I use instead of mascarpone?

Cream cheese can be used in a pinch, though it will alter the flavor and texture. Whipping the cream cheese with a bit of heavy cream can help mimic the mascarpone consistency.

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