Tiramisu nougat

Tiramisu nougat

By
From
Atelier Confectionery
Makes
16
Prep
15 mins
Cooking time
30 mins
Photographer
Lisa Linder

Ingredients

Quantity Ingredient
vegetable oil, for oiling
2 small sheets rice paper
or 1 large sheet rice paper
20g unsweetened cocoa powder
2 teaspoons instant espresso powder
300g granulated sugar
50ml water
150ml honey
1 large egg white
100g whole blanched almonds, toasted
30g amaretti cookies

Method

  1. Lightly oil and line the base of a 19 cm square tin with rice paper.
  2. Mix the cocoa powder with 1 teaspoon espresso powder together in a small bowl and set aside.
  3. Heat the sugar, water and honey in a heavy-based saucepan over a medium heat and stir until the sugar has dissolved. Bring to the boil, insert a sugar thermometer and cook until the mixture reaches 130°C.
  4. Meanwhile, whisk the egg white in a freestanding food mixer until soft peaks form.
  5. Once the syrup has reached the correct temperature, remove from the heat and stir in the remaining espresso powder. Slowly pour the sugar mixture into the meringue while still whisking on a medium speed. Whisk until the mixture thickens and turns creamy in colour. Stir in the almonds and amaretti cookies and mix well. Spoon the mixture into the prepared tin and level the top. Leave to set at room temperature for about 3–4 hours, or preferably overnight.
  6. Once set, cut the nougat into large squares and dust with the reserved cocoa and coffee mixture. Store in an airtight container for up to 2 weeks.
Tags:
sweet
confectionery
lollies
candy
lolly
sweets
sugar
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