text: By Nigella Kitchen on 21 Oct 2010
  Servings: 12 Ingredients: 1 cup espresso coffee, or 8 teaspoons espresso powder dissolved in 1 cup boiling water
  1 cup Frangelico hazelnut liqueur, plus more for filling (below)
  30 savoiardi cookies (lady fingers), approx. 14 ounces
  1 x 8-inch square dish
  Directions: Combine the coffee and 1 cup Frangelico in a measuring jug, and allow to cool if the coffee is hot.
  Whisk the egg whites till frothy. In a separate bowl, beat the yolks and sugar with the G cup Frangelico for the filling.
  Add the mascarpone to the yolks and sugar mixture, beating it in well to mix. Gently fold in the foamy egg whites, and mix again.
  Pour half of the coffee and Frangelico mixture into a wide shallow bowl and dunk enough savoiardi cookies for a layer, about 4 at a time, into the liquid, coating both sides.
  Line your tiramisu dish with a layer of soaked savoiardi cookies: they should be damp but not falling to pieces (though it wouldn't matter if they did). Pour any leftover liquid from the dipping process over the layer you have made.
  Pour any leftover liquid over the savoiardi layer, and cover with the final layer of mascarpone. Cover the dish with plastic wrap and leave overnight, or for at least 6 hours, in the refrigerator.
  When you are ready to serve, take the tiramisu out of the refrigerator and remove the plastic wrap. Mix the chopped roasted hazelnuts with 2 teaspoons of the cocoa powder and sprinkle this over the top layer of mascarpone. Then dust with the final teaspoon of cocoa powder, pushing it through a strainer for lighter coverage, over the nut-rubbly tiramisu.
  The tiramisu can be made 1–2 days ahead and stored in the refrigerator. It will keep for up to 4 days in total and leftovers should be refrigerated immediately.