2/3 cup finely chopped roasted hazelnuts, skins removed
2 tablespoons unsweetened cocoa powder
2 ounces bittersweet chocolate, for grating
Directions
Combine espresso and Frangelico in a medium bowl and set aside.
Create a water bath by filling a pot with a couple of inches of water and bringing it to a simmer.
Add yolks and sugar to a large, heat-proof bowl that will fit over the pot without touching the water.
Whisk yolks and sugar over the water bath until the mixture is pale yellow, thickened, and warm to the touch, about 5 minutes.
Remove from heat and allow to cool, whisking occasionally.
Meanwhile, whip ½ cup cream in a chilled bowl until soft peaks form.
Add mascarpone to the yolk mixture and beat on medium speed until smooth.
Gently fold the whipped cream into the mascarpone cream.
To assemble the tiramisu, dip ladyfingers one at a time into the espresso mixture and place them at the bottom of a 9x13-inch dish with 2-inch-high sides.
Once the bottom of the dish is covered, spread half the mascarpone mixture over the ladyfingers in an even layer.
Sprinkle on half of the chopped hazelnuts.
Repeat the process with the remaining ladyfingers, mascarpone, and hazelnuts.
Whip the remaining cream until thick and spread over the hazelnuts in an even layer.
Dust the top of the tiramisu with the cocoa powder using a fine sieve.
Cover the tiramisu with plastic wrap and refrigerate for at least 4 hours or preferably overnight.
Uncover and grate bittersweet chocolate over the top.
Use an offset spatula to serve the tiramisu from the pan.