300 grams hazelnuts, roasted
300 grams caster sugar
1 tablespoon instant coffee
8 egg whites
75 grams plain flour
200 grams mascarpone
3 tablespoons demerara sugar
2 tablespoons cooled espresso coffee
30 grams finely grated chocolate
Preheat the oven to 190ºC. Lightly grease a 22 cm x 33 cm rectangular slice or cake tin and line the base with baking paper.
Place the hazelnuts, sugar and coffee in a food processor, process until the nuts are finely ground then transfer to a large mixing bowl.
In a separate bowl beat the egg whites to soft peaks. Gradually fold the egg whites into the nut mix then carefully fold in the flour. Pour the mixture into the prepared tin and bake for 20-25 minutes or until a skewer inserted into the centre comes out clean.
Leave to cool for 5-10 minutes in the tin before turning out and cooling completely.
Cream: Combine all the ingredients in a small bowl, cover and refrigerate until ready to use.
To serve: Trim the edges from the cake and discard. Cut the cake in half crosswise. Spread the tiramisu cream evenly over one half of the cake and then carefully place the second half on top. Dust with icing sugar before cutting into fingers or squares.