Nutella Tiramisu

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Nutella Tiramisu is a delicious dessert that tastes like a massive ferrero rocher with a hint of coffee. In this recipe ladyfingers are dipped in coffee and layered with sweet Mascarpone cream, Nutella and chopped roast Hazelnuts.

Nutella Tiramisu Layers

There are 4 main components and 6 layers in Nutella tiramisu. 

1. Coffee Dipped Ladyfingers 
2. Sweet Mascarpone Cream
3. Nutella Ganache
4. Roast Hazelnuts

It goes like this; coffee dipped ladyfingers, sweet mascarpone cream, nutella ganache, roast hazelnuts, the remaining coffee dipped ladyfingers and remaining mascarpone cream. You can make a 8 layered version if you prefer by repeated the nuts and Nutella layer.

Dust with cocoa to finish. 

What are Ladyfingers?

Savoiadi or Ladyfingers are a sweet, finger shaped dry cake. They absorb liquids and then become spongey. You can also use the same amount of sponge cake cut into strips and baked for 10 minutes until lightly crisp.

How to Make Nutella Tiramisu

Detailed instructions are at the bottom of the page:

Make Espresso/Coffee and stir in 2 tbsp Sugar.

Dip the ladyfingers in the coffee – Ladyfingers soak up a lot of liquid and they soften more with time. You don’t want them to disintegrate completely so a quick dunk is fine as they will become more saturated as the tiramisu chills.

Line dipped ladyfingers in bottom of a pyrex dish or tin – Arrange dipped ladyfingers in the dish in a layer. If needed, cut some ladyfingers to fill in any empty spaces.

Stir Nutella, Cocoa and Double Cream in a bowl.

Make whipped cream – Whip double cream until soft peaks.

Fold whipped cream into mascarpone. 

Beat egg yolks and sugar until pale and voluminous, and then fold into mascarpone cream mixture a little at a time being caredul not to knock out any air. See Notes.

Whisk Egg Whites to medium stiff peaks.

Fold egg white mixture into mascarpone cream mixture.

Add a layer of nuts on top of the ladyfingers ( i used all of them in this layer but you can reserve some for an extra layer if you prefer). Add all of the Nutella cream or leave half for another layer if you prefer and then add the mascarpone cream.

Dip and layer remaining ladyfingers.

Repeat Nutella and Nut layers if you reserved some. Top with remaining cream mixture, then chill for for 2-3 hours. 

Dust with cocoa –  After chilling for a couple hours, dust the top layer with a layer of cocoa powder. 

Raw Eggs

If you are worried about eating raw eggs, whisk the mixture over a bain-marie. Boil some water in a pot, then turn the heat to low and let it simmer. Place the bowl over the pot (make sure the boiling water is not touching the bowl) and whisk the egg yolks, a pinch of salt the sugar in the bowl, until the color of the mixture turns from a deep yellow to a light pale yellow. This will slightly cook the yolks, killing all the bacteria in them. Allow the mixture to cool off for 10-15 minutes before adding in the mascarpone.

Nutella Tiramisu Tips

1. 1. Egg whites or whipped cream – You can use whipped double cream in place of egg whites. Around 200g of double cream will be perfect.
   2. What size dish to use? This particular tiramisu recipe uses a 12 inch x 8 inch dish. 
   3. Can it be made ahead? Yes you can make it up to 3 days ahead. I wouldn’t recommend freezing but I have read recipes which say that freezing up to 2 weeks is OK and that defrosting takes around 20 minutes. I haven’t tried it myself though. 
   4. Ladyfingers – These soak up a lot of liquid and they soften more with time. You don’t want them to disintegrate completely so a quick dunk is fine as they will become more saturated as the tiramisu chills.
   5. Smaller version – You can make this Tiramisu in individual cups too.

Variations

Fruit – You can replace half the lady fingers with summer berries such as strawberries and raspberries.

Chocolate – Add chocolate to the mascarpone cream by melting 50g of chocolate, allowing to cool and stirring in. You can also add 1 tbsp Cocoa Powder to the Espresso or Coffee.

Milk – If you do not like Coffee, you can use milk instead. This was something we were told on our trip to Italy.

Gingerbread – Use crumbled Ginger Biscuits between the layers and add Gingerbread spices to the Mascorpone Cream.

Mascarpone – You can use Chantilly Cream, Cream Cheese, Ricotta or Double Cream in place of Mascarpone.

More Dessert Recipes:

Gulab Jamun Cheesecake

Basque Burnt Cheesecake

Japanese Cotton Cheesecake

Nutella cheesecake cups

**If you make this recipe, please don’t forget to rate/comment below. Safira x