California Walnut Tiramisu

California Walnut Tiramisu

1. Toast and prepare the nuts [00:12]

Toast the California walnuts in a dry pan for a couple of minutes until golden. Let them cool. Finely grind the walnuts in a food processor.

2. Prepare the cream [00:16]

In a large bowl, whisk together heavy cream, mascarpone, powdered sugar, and vanilla until soft peaks form. Fold in half of the ground California walnuts.

3. Prepare the topping [00:24]

In the food processor, combine the rest of the ground California walnuts with cocoa powder, a pinch of salt, and powdered sugar. Set aside.

4. Assemble the Tiramisu [00:30]

Mix cooled espresso and coffee liqueur (if using) in a shallow bowl. Quickly dip the ladyfingers into the mixture.

5. Layering [00:36]

Layer half of the soaked ladyfingers in a dish, spread half of the cream over them, and sprinkle with optional shaved dark chocolate. Repeat the process with the remaining ladyfingers and cream.

6. Chill and serve [00:43]

Cover the dish and chill for at least 6 hours, or preferably overnight. Before serving, dust with the prepared California walnut cocoa topping.