Hazelnut Chocolate Chip Tiramisu

Have you ever wondered how to make tiramisu better? Well, wonder no more. I have figured it out for you all. Add hazelnut syrup, Nutella, and chocolate chips.

This is probably one of my best ideas yet. And I owe it all to Ramadan. When you're fasting from sunrise to sunset, your brain has a lot of time to think about all the things you're going to eat when you break your fast. And it can get very creative.
However, I didn't think this through all the way because I had to photograph this droolworthy tiramisu WHILE I was fasting and that was just pure torture. It's bad enough scrolling through my Instagram feed and seeing post after post from my favorite foodies. Imagine having an actual slice of tiramisu right in front of you. So close, but yet so far.
But you know what, that's all part of the plan. We fast to strengthen our discipline, and help us to become more thankful of our countless blessings and the many things we do have. It reminds us of the importance of the empathy and compassion for people in need.
I might have went a little overboard and had approximately 3 slices of this tiramisu when I broke my fast but I have been following a plant-based cleanse since Ramadan started and I owed it to myself to cheat a little! It was well worth it.

Hazelnut Chocolate Chip Tiramisu

Yield: One 8-inch round

Ingredients:

2 cups boiling water
3 tablespoons instant espresso powder
1 tablespoon sugar
3 tablespoons hazelnut syrup
24 Italian ladyfingers (I used Delallo)

4 large egg yolks
1/2 cup granulated sugar
16 oz. mascarpone cheese
1 cup heavy cream, cold

2 tablespoons Nutella
1/2 cup mini chocolate chips, divided
Unsweetened cocoa powder, for dusting

Directions:

In a glass measuring cup, mix together boiling water with instant espresso. Add sugar and hazelnut syrup and stir to combine. Set aside to cool.

Set a glass mixing bowl over a saucepan of simmering water. Add egg yolks and sugar and whisk together to combine. Cook the egg yolk mixture over the simmering water, whisking continuously and scraping down the sides as needed. When mixture is pale yellow and thick (about 4-5 minutes), remove from heat. Beat in mascarpone cheese, just until combined.

In a separate bowl, whip heavy cream until stiff peaks form. Fold heavy cream gently into mascarpone mixture.

Divide the filling in two bowls and slowly fold in Nutella to the filling in one bowl. Stir in 1/4 cup mini chocolate chips to each bowl.

Dip each ladyfinger cookie into the warm coffee mixture and assemble onto the bottom of an 8-inch springform pan. Trim cookies as needed to cover the bottom of the pan. Add the Nutella mascarpone filling over this first layer of cookies.  Dust with cocoa powder.

Assemble a second layer of cookies, then add the remaining mascarpone filling on top. Dust with cocoa powder. Refrigerate overnight, or at least 6 hours. Serve cold.