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Hazelnut tiramisu

Hazelnut tiramisu

Total Time
4 hr 20 min
20 min


Instant coffee

1 tbs, hazelnut flavoured

Sponge finger biscuits

12 individual, (12 x 12g biscuits)

Chocolate hazelnut spread

45 g

Low-fat ricotta cheese

1½ cup(s), (360g)

Vanilla essence

1 tsp

Reduced-fat vanilla custard

cup(s), (170g)

99% fat-free, plain or natural yoghurt, unsweetened

1 cup(s), (240g)

Cocoa powder

2 tsp

Chocolate bar, wafer, chocolate cream centre

92 g


  1. Combine coffee with 1 cup (250ml) boiling water in a shallow dish. Dip half the biscuits,1 at a time, in coffee mixture. Break into bite-sized pieces and divide evenly between eight 1-cup (250ml) capacity serving glasses or dishes.
  2. Process hazelnut spread, ricotta, vanilla, custard and yoghurt in a food processor until smooth. Spread biscuit layer with half of the yoghurt mixture. Dip remaining biscuits in remaining coffee mixture. Break into bite-sized pieces and arrange over yoghurt mixture. Spread remaining yoghurt mixture over top layer of biscuits. Cover and refrigerate for 4 hours or until set.
  3. To serve, dust with cocoa powder and top each with a broken cream wafer.


Dip the biscuits straight in and out of the coffee mixture. If you leave them in too long they will become soggy and fall apart.