Hazelnut Tiramisu

Serves Six

150ml   Strong espresso coffee
40g   Caster sugar
40ml   Dark rum
½ cup  Whipped cream
400g   Bouton d'Or mascarpone
60g   Icing sugar, sifted first  
3   Free range eggs, room temperature
80g   Caster sugar
60ml   Frangelico liqueur
1 packet  Savoiardi biscuits (sponge fingers)
100g   Toasted hazelnuts, skins removed & smashed
¼ cup  Dutch cocoa powder, to dust the top

Method
In a small bowl, whisk the coffee, caster sugar and rum together, cover and keep at room temperature until required.
In a mixing bowl, fold the cream and mascarpone together, then fold in the icing sugar.
Over a saucepan of simmering water, in a mixing bowl, whisk the eggs, second amount of caster sugar and liqueur until the mixture is thick and ribbony (sabayon)
Continue to beat for 7 minutes until it cools enough to take the cream mixture.
Combine and fold the cream mixture into the sabayon.  Cover and refrigerate.
In a non-stick loaf pan, cut the Savoiardi biscuits to fit the pan.  Dip in the coffee syrup and place one half on the bottom.  Place one half of the sabayon cream over the top, a scattering of hazelnuts and a drizzle of coffee syrup.
Place in the remaining Savoiardi biscuits and repeat with a layer of sabayon cream, hazelnuts and coffee syrup.