Sazio's Rum and Hazelnut Tiramisu

Serves 6

Argentinian chef Dan Pistone is celebrating his 16^th Christmas in Aotearoa this year.

Pistone, who owns Hastings pasta bar Sazio, is looking forward to welcoming visiting family from Argentina.

“It's going to be very busy and lots of people in the kitchen. We plan to have a barbecue on Christmas Eve, and on Christmas Day, all my family will head over to my partner's parents home for a real Kiwi experience,” he says.

While Christmas Eve is the focal point of celebrations in Argentina, Pistone says many of the food traditions are similar, with a focus on barbecuing and relaxed summer eating.

At Sazio, however, the food traditions are most definitely Italian. Instead of trifle and pavlova, Pistone says there’s only one dessert that deserves top billing at this time of year: tiramisu.

“Tiramisu is always a good option for a Christmas dessert because it can be prepped ahead,” he says.

“My biggest tip for making a great tiramisu is not to dip the biscuits in the coffee mix for too long. In and out.”

He shares Sazio’s secret recipe below.

RUM AND HAZELNUT TIRAMISU

Serves 6 

Ingredients

120ml boiling water

100ml spiced gold rum

250g roasted and skinned hazelnuts

2 Tbsp canola oil

6 eggs, separated

2/3 cup caster sugar

A pinch of salt

600g mascarpone

1 rounded tablespoon instant coffee

300g ladyfinger biscuits

Cocoa powder, for dusting

Method

Stir the instant coffee into the boiling water until dissolved. Add the rum and set aside to cool.

Put the hazelnuts and canola oil in a food processor and blitz to crumbs. Spread evenly in the bottom of a serving dish.

Using an electric whisk, beat the egg yolks and caster until pale and thick. Add the mascarpone and mix until smooth.

Clean and dry the whisk, then beat the egg whites and salt to stiff peaks. Gently fold into the egg yolk mixture.

Spread a third of this mixture on top of the hazelnut crumbs.

Lightly dip a ladyfinger biscuit into the cooled coffee and rum for about three seconds (don’t submerge it, just allow the coffee to be absorbed on the bottom half). Repeat with the remaining biscuits. Cover the egg yolk mixture with a layer of biscuits, then put a third of the egg yolk mixture on top. Repeat this process, ending with a layer of the egg yolk mixture.

Cover and chill for at least four hours. Dust with cocoa powder before serving.