Choc-Hazelnut Waffle Tiramisu

Step 1: Dissolve coffee in 1/2 cup boiling water in a small heatproof jug and stir in liqueur and then transfer to a shallow dish.

Step 2: To make choc-hazelnut cream, beat cream and spread in the small bowl of an electric mixer until soft peaks form and then using a wire whisk, gently fold in mascarpone until just combined.

Step 3: To assemble, one at a time, place half the waffles into coffee mixture and stand for 5 to 10 seconds, turn and repeat until soaked. Arrange in a single layer over the base of a large, 17cm x 24cm x 5cm deep, serving dish (8-cup capacity).

Step 4: Spread half the choc-hazelnut cream over top of waffles and repeat layering with remaining coffee-soaked waffles and choc-hazelnut cream and then cover tightly with plastic wrap and refrigerate overnight.

Step 5: Just before serving, make the topping - beat all ingredients in the small bowl of an electric mixer until soft peaks form. and then spoon topping over tiramisu and decorate with hazelnut milk chocolate.

Step 6: TIP! they used Golden waffles available from the bread aisle of major supermarkets. For an alcohol-free version, replace liqueur with an extra 1/4 cup water or milk. Tiramisu can be made up to three days ahead.