Nutella Waffle Refrigerator Tiramisu

Dissolve coffee in ½ cup boiling water in a small heatproof jug. Stir in liqueur. Transfer to a shallow dish. 

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

To assemble, one at a time, place half the waffles into coffee mixture. Stand for 5 to 10 seconds. Turn. 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). 

Spread half the choc-hazelnut cream over top of waffles. Repeat layering with remaining coffee-soaked waffles and choc-hazelnut cream. Cover tightly with plastic wrap. Refrigerate overnight.  

Just before serving, make topping. Beat all ingredients in the small bowl of an electric mixer until soft peaks form. 

Spoon topping over tiramisu. Decorate with hazelnut milk chocolate.

TIP! We used Golden waffles available from the bread aisle of major supermarkets. For an alcohol-free version, replace liqueur with an extra ¼ cup water or milk. Tiramisu can be made up to three days ahead.