This recipe swaps out the traditional cocoa powder for a generous layer of Nutella, adding a deep hazelnut and chocolate flavor that pairs perfectly with the coffee and mascarpone.
Yield: Serves 9-12
Prep Time:30 minutes
Chill Time:6 hours (or preferably overnight)
Ingredients
For the Coffee Soak:
· 1 ½ cups (355 ml) strong brewed coffee or espresso, cooled to room temperature
· 2 tablespoons coffee liqueur (like Kahlúa) or dark rum (optional)
· 1 tablespoon granulated sugar
For the Mascarpone Filling:
· 3 large egg yolks
· ½ cup (100g) granulated sugar
· 1 teaspoon vanilla extract
· 16 oz (450g) mascarpone cheese, softened at room temperature
· 1 cup (240ml) heavy cream, cold
· 1 jar (13 oz / 370g) Nutella
For Assembly:
· 24-28 Ladyfinger cookies (Savoiardi)
· ½ cup (about 50g) toasted, chopped hazelnuts, for garnish (optional)
Instructions
Prepare the Coffee Soak:
In a shallow bowl wide enough to dip a ladyfinger,combine the cooled coffee, coffee liqueur (if using), and 1 tablespoon of sugar. Stir until the sugar dissolves. Set aside.Make the Mascarpone Filling:
· In a heatproof bowl, whisk together the egg yolks and ½ cup of sugar. Place the bowl over a pot of gently simmering water (double boiler), making sure the bottom of the bowl doesn't touch the water. Whisk constantly for 5-7 minutes until the mixture becomes pale, thick, and hot to the touch. This step pasteurizes the eggs.
· Remove from the heat and whisk in the vanilla extract. Let it cool for 10-15 minutes.
· In a separate large bowl, use a hand mixer or whisk to beat the softened mascarpone until smooth and creamy.
· Gently fold the cooled egg yolk mixture into the mascarpone until just combined and smooth. Be careful not to overmix.
· In another chilled bowl, whip the cold heavy cream until it holds stiff peaks.
· Gently fold the whipped cream into the mascarpone mixture in two additions until no white streaks remain. Your filling should be light and fluffy.
- Assemble the Tiramisu:
· First Layer: Quickly dip each ladyfinger into the coffee mixture for 1-2 seconds per side. You want them moist but not soggy and falling apart. Arrange a single layer of dipped ladyfingers in the bottom of a 9×9 inch (or similar 2.5-3 quart) dish.
· Second Layer: Spread half of the mascarpone cream mixture evenly over the ladyfingers.
· Third Layer: Now, for the star of the show! Spoon generous dollops of Nutella (about half the jar) over the mascarpone layer. Use a spoon or offset spatula to gently spread it into an even layer.
· Repeat: Create another layer of coffee-dipped ladyfingers, followed by the remaining mascarpone cream.
· Final Touch: Warm the remaining Nutella slightly in the microwave for 15-20 seconds to make it easier to drizzle. Drizzle it artistically over the top layer of mascarpone cream.
- Chill and Serve:
· Cover the dish tightly with plastic wrap and refrigerate for at least 6 hours, but overnight is highly recommended. This crucial resting time allows the flavors to meld and the ladyfingers to soften perfectly.
· Just before serving, sprinkle with the toasted chopped hazelnuts for a delightful crunch.
Chef's Tips & Variations
· Egg-Free Option: Omit the egg yolk and sugar cooking step. Simply whip the heavy cream with the ½ cup of sugar and vanilla until stiff peaks form, then fold it into the softened mascarpone.
· Alcohol-Free: Simply leave out the coffee liqueur. The dessert will still be fantastic.
· The Ladyfinger Dip: The key to the perfect texture is a quick dip. If you let them sit too long, they will become mushy and make the tiramisu watery.
· Softening Nutella: If your Nutella is very thick, gently warming the entire jar in a bowl of warm water (without getting water in it) will make it much easier to spread.
· Make it a Cake: You can also assemble this in a 9-inch springform pan for a beautiful, sliceable cake presentation.
· Storage: This tiramisu will keep beautifully in the refrigerator, covered, for up to 3 days.
Enjoy your incredibly delicious, crowd-pleasing Nutella Tiramisu
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by UnitedBar9200
Dining and Cooking