Moka Pot Tiramisu with Hazelnut Praline

A creamy coffee-soaked tiramisu with crunchy hazelnut praline and Moka pot espresso

Love tiramisu? This fun twist on the classic Italian dessert uses rich Moka pot coffee and adds a delicious homemade hazelnut praline for an amazing crunch. The coffee-soaked ladyfingers and creamy mascarpone filling create the perfect balance of flavors you know and love.

This recipe is easier than you think! The Moka pot makes a rich, strong coffee that's perfect for soaking the ladyfingers, while the mascarpone mixture comes together in minutes. Using a dark roast coffee adds deep, chocolatey notes that pair beautifully with the nutty praline. Perfect for dinner parties or special occasions!

Why You’ll Love This Recipe

This isn't your ordinary tiramisu! Here's why you'll fall in love with this version:

Rich Moka pot coffee adds authentic Italian flavor
Crunchy hazelnut praline gives amazing texture contrast
Make-ahead friendly - actually tastes better the next day
Impressive presentation with minimal effort

Moka Pot Tiramisu with Hazelnut Praline

A creamy coffee-soaked tiramisu with crunchy hazelnut praline and Moka pot espresso

Tiramisu, Moka Pot Coffee, Hazelnut Praline, Italian Dessert, Coffee Dessert, Mascarpone

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Equipment

Moka pot
9x13 inch baking dish
Electric mixer
Saucepan
Baking sheet
Grater

Ingredients

3 cups strong Moka pot coffee, cooled
24 ladyfingers
16 oz mascarpone cheese
4 large eggs, separated
1/2 cup granulated sugar
1/4 cup Marsala wine
1 cup hazelnuts
1 cup granulated sugar for praline
2 tablespoons cocoa powder
4 oz dark chocolate, for grating

Instructions

**For the praline:** 1. Toast hazelnuts at 350°F (175°C) for 10 minutes 2. Make caramel with sugar 3. Add hazelnuts, cool, and roughly chop
**For the coffee mixture:** 1. Brew coffee in Moka pot 2. Add Marsala wine and cool completely
**For the filling:** 1. Beat egg yolks and sugar until pale 2. Fold in mascarpone 3. Whip egg whites separately until stiff peaks form 4. Gently fold whites into mascarpone mixture
**Assembly:** 1. Dip ladyfingers in coffee mixture 2. Layer in dish with cream mixture 3. Sprinkle with praline between layers 4. Top with cocoa powder and grated chocolate
Refrigerate for at least 6 hours or overnight

Pro Tips

Let the coffee cool completely before soaking the ladyfingers to prevent them from getting too soggy
Make the praline a day ahead - it keeps well in an airtight container
Grate the chocolate while it's cold for prettier shavings
Allow at least 6 hours of chilling time for the best texture and flavor

Calories: 425kcal, Carbohydrates: 42g, Protein: 8g, Fat: 26g, Saturated Fat: 12g, Cholesterol: 155mg, Sodium: 85mg, Potassium: 195mg, Fiber: 2g, Sugar: 32g, Calcium: 98mg, Iron: 2mg

Boozy

Dessert

Italian