Step 1

Line base and sides of an 11cm x 21cm (base measurement) loaf pan with baking paper, leaving a 5cm overhang.

Step 2

To make the hazelnut and coffee praline, lightly oil a small oven tray. Arrange hazelnuts and coffee beans in the centre of the tray. Place sugar and 1/3 cup (80ml) water in a small saucepan. Stir over low heat until sugar dissolves. Brush down the inside of the saucepan with a pastry brush dipped in water to dissolve all the sugar crystals. Bring to the boil without stirring. Boil, uncovered, for 8–10 minutes or until it turns a rich toffee colour. Quickly pour toffee over hazelnuts and coffee beans; tilt the tray a few times to ensure it spreads out evenly. Cool.

Step 3

Pour espresso coffee into a large, shallow bowl, then stir in the liqueur.

Step 4

Break up praline into pieces. Place half in a food processor; pulse to coarse crumbs. Reserve remaining praline for serving.

Step 5

To make the ice-cream, beat cream and icing sugar in a medium bowl with an electric mixer until soft peaks form. Fold in mascarpone and praline crumbs, then fold in ¼ cup (60ml) of the coffee mixture until just combined.

Step 6

Dip half the sponge finger biscuits into remaining coffee mixture; place in base of pan, trimming to fit.

Step 7

Spread ice-cream mixture over biscuits; smooth the top. Dip remaining biscuits into coffee mixture and place on top of the ice-cream. Cover with plastic wrap and freeze overnight.

Step 8

To serve, invert the loaf pan onto a chilled plate to remove the frozen tiramisu. Dust with sifted cocoa and top with reserved praline pieces.