Nutella Tiramisu

Safira

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

5 from 6 votes

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Prep Time 20

Fridge Time 3

Total Time 3 20

Course Baking, Baking/Dessert

Cuisine Italian

Servings

Calories 658 kcal

Ingredients

Coffee & Lady Fingers

400 ml Coffee or Espresso 2 tbsp mixed into 400 ml boiling Water
2 tbsp Sugar
300 g Lady Finger

Nutella Cream

250 g Nutella Melted if hard
1 tbsp Cocoa Powder
250 g Double Cream

Mascorpone Cream

100 g Double Cream
750 g Mascarpone

Egg Whites

4 Egg Whites

Egg Yolks

4 Egg Yolks
110 g Caster Sugar

Other Ingredients

75 g Chopped Roast Hazlenuts
3 tbsp Cocoa Powder

Instructions

Make Espresso/Coffee and stir in Sugar.
Dip ladyfingers in the coffee. Line dipped ladyfingers in the bottom of a pyrex dish or tin. Arrange dipped ladyfingers in the in a layer. If needed, cut some ladyfingers to fill in any empty spaces.
Make Nutella Cream by stirring Nutella, Cocoa Powder and Double Cream in a bowl.
Whip double cream until it forms 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. 3 - 4 minutes.
Fold egg white mixture into mascarpone cream mixture.
Add all the nuts on top of the ladyfingers or reserve some if you want another layer of nuts. Add all the Nutella cream or reserve some for an additional layer. 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.
After chilling for a couple hours, dust the top layer with a layer of cocoa powder.

Notes

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.

What are Ladyfingers?

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

Nutella Tiramisu Tips

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. Egg whites just make for a lighter dessert.
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.

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.

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 instead.

Nutella - You can add 2 layers of the Nutella if you prefer by thinning out the Cream with another 100g of Cream and spreading more thinly between layers. You can also repeat the nuts layer if you like.

Nutrition

Calories: 658kcalCarbohydrates: 42gProtein: 11gFat: 49gSaturated Fat: 32gCholesterol: 223mgSodium: 111mgPotassium: 202mgFiber: 2gSugar: 23gVitamin A: 1529IUVitamin C: 1mgCalcium: 150mgIron: 2mg

Keyword Italian Dessert, Tirimasu

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