Tiramisu "Frangelico"

Ingredients:

Coffee with liqueur

• 1 cup espresso coffee or 8 teaspoons espresso powder diluted in 1 cup boiling water
• 1 cup Frangelico nut liqueur, plus a little extra for the filling

Tiramisu

• 2 eggs, separated into whites and yolks
• 1/3 cup superfine sugar
• 1/4 cup Frangelico nut liqueur
• 450 gr. (2 tbsp.) mascarpone
• 30 pcs. (approximately 400 g) Savoiardi cookies (lady fingers)
• 3/4 cup chopped toasted hazelnuts
• 3 tsp unsweetened cocoa powder

Preparation:

1. In a pitcher, combine the coffee and 1 cup of Frangelico. If the coffee is hot, let the mixture cool.
   
   Whisk the egg whites until foamy. In a separate bowl for the filling, whisk the yolks with the sugar and 1/4 cup Frangelico. Add the mascarpone to the egg-sugar mixture, whisking well. Gently fold in the whipped egg whites and mix again.
2. Pour half of the coffee-liqueur mixture into a wide, shallow bowl and dip enough cookies into it to form a single layer. Dip 4 cookies at a time, ensuring both sides are coated. Arrange the Savoiardi cookies on a tiramisu plate; they should be moist but not falling apart (though it's okay if they do). Pour any remaining liquid over the cookie layer.
3. Spread half the mascarpone mixture over the soaked cookies and spread it into an even layer. Pour the remaining coffee and Frangelico mixture from the pitcher into a shallow dish and prepare another, final layer of cookies, dipping as above and layering the Savoiardi on top of the mascarpone.
   
   Pour the remaining liquid over the cookie layer, then add the final layer of mascarpone. Cover the dish with plastic wrap and refrigerate overnight or for at least 6 hours.
4. Before serving, remove the tiramisu from the refrigerator and remove the plastic wrap. Mix the chopped nuts with 2 teaspoons of cocoa and sprinkle over the mascarpone layer. Then, using a sieve, sprinkle the last teaspoon of cocoa powder over the nut layer to help it disperse.