Ferrero Rocher Tiramisu. A decadent, no-coffee twist on the classic Italian dessert. Featuring layers of creamy Nutella filling, soft-soaked ladyfingers, and a crunchy hazelnut topping.

Let me present you with the most delicious twist on a tiramisu. This recipe swaps out the traditional coffee for the rich, irresistible flavor of chocolate and hazelnuts. With its layers of silky Nutella filling, perfectly soaked ladyfingers, and a crunchy hazelnut topping, this easy, no-bake dessert is a showstopper that requires zero oven time.

What makes this dessert truly special is the incredible mixture of flavors and textures, making it a dream for any chocolate lover. It’s wonderfully versatile and the perfect little sweet treat for any occasion.

Here’s how we build it:

1. A deep layer of ladyfingers, soaked not in coffee, but in a rich, homemade chocolate milk made from Nutella.
2. A generous slick of pure Nutella for an intense, gooey foundation.
3. A cloud of mascarpone filling that’s absolutely packed with more Nutella flavor.
4. Another layer of those softly soaked ladyfingers.
5. The final, luxurious layer of the rich ferrero rocher tiramisu filling.
6. The grand finale: a crunchy topping of chopped hazelnuts and a glossy drizzle of melted Nutella.

It’s not just a dessert it’s pure, layered perfection.

What Makes Our Recipes Special

You can find many recipes online, but here is what sets ours apart:

Our genuine love and passion for creating desserts. We are dedicated to learning and improving every single day, which pushes us to work harder and bring you the absolute best version of every recipe we create.

Every recipe you see here is more than just a list of ingredients; it’s a thoroughly tested creation. They are tried and approved by us, our families, and our friends—our toughest and most favorite critics. If a recipe is published on ArchersFood, you can trust it has passed the test.

We believe in showing you the process, which is why we love including plenty of step-by-step pictures and videos with everything we prepare.

Why You’ll Love This Ferrero Rocher Tiramisu Recipe

• You will adore this recipe because it manages to be incredibly easy to make while yielding a final result that looks like it came straight from a professional pastry shop.
• It’s the ideal choice for anyone who loves the idea of tiramisu but would rather skip the coffee, making it a perfect dessert for a wider audience.
• Get ready for a flood of compliments, as this stunning creation is guaranteed to impress all your friends and family.
• Best of all, we’ve kept the entire process simple and straightforward, and have included every detailed step and tip you need right here to ensure your success.

The idea for this Ferrero Rocher Tiramisu actually came from right here on our own site. I was looking through our recipes and was reminded of how solid our original Nutella Tiramisu is. It’s a legit good recipe.

So, we decided to take that great base and level it up with some extra crunch and chocolate, basically turning it into the Ferrero Rocher version. It’s the same easy, no-bake vibe, just even more of what you already like.

Honestly, every time we post a new recipe with Nutella or chocolate, you guys go crazy for it. And honestly? I get it. It’s a simple fact: anything with Nutella in it is just a good idea.

The numbers speak for themselves—our famous Nutella Pancakes have pulled in 135 million views, the delicious Nutella Pie has 45 million, and even our Nutella Tiramisu Cake has racked up 63 million. You’ve made it clear what you want, so we’re just giving the people what they ask for.

Ingredients and Why they matter

Here’s a little breakdown of why we’re using these ingredients and how you can swap them if needed. For the exact quantities in both grams and cups, you’ll find the full list in the recipe card at the bottom of the post.

• Nutella: This is our star. It’s rich and gives that authentic, sweet chocolate-hazelnut flavor. You can swap it for any other chocolate spread. If you’re not into spreads, just use melted chocolate. Who doesn’t love chocolate?
• Milk: Milk in a tiramisu? I know, it’s not traditional. But warm it up and mix it with the Nutella—this creates the amazing liquid we use to soak our ladyfingers. Remember, we are not using coffee.
• Mascarpone Cheese: It’s the best. It’s creamy, slightly tangy, and perfect for this. If it wasn’t so pricey, I’d use it in every recipe instead of cream cheese, not gonna lie.
• Heavy Whipping Cream: This is definitely not a traditional tiramisu, so we’re using cream. Just make sure it has at least 35% fat so it whips up properly.
• Sugar: Use either granulated or powdered sugar here. It doesn’t really matter, as we’re just using it to sweeten the whipped cream.
• Hazelnuts: The ideal move is to toast and chop them. If that’s not an option, you can use any other nuts you have on hand—trust me, you’ll barely notice the difference.
• Ladyfingers: I actually almost forgot these! They’re those delicious, dry Italian biscuits (also called Savoiardi) that are used for so many yummy, no-bake desserts. They’re perfect for soaking up all that flavor.

ferrero rocher tiramisu shop ingredients

Nutella

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Milk

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Heavy whipping cream

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mascarpone

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Granulated sugar

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Chopped Hazelnuts

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Ladyfingers

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Special Tools and Why we use them

 I always recommend using a kitchen scale for dessert recipes. I keep mine set to grams. It’s just way more accurate than using measuring cups, so it’s a solid investment if you want your bakes to turn out right every time.

• Mixing Bowls: You’ll need a few. One for mixing the mascarpone with the Nutella, another that must be super clean and dry for whipping the heavy cream to soft peaks, and a shallow dish for the Nutella milk to soak the ladyfingers.
• Whisk: Use whatever you have to whip the cream—a regular whisk, an electric hand mixer, or a stand mixer all work perfectly.
• Square Pan (8×8 inch): This is my favorite square pan. I’ve had it for a few months and I find myself wanting to use it for everything!
• Spatulas: We’ll use two: a sturdy spatula (wooden or otherwise) to mix the mascarpone and Nutella, and a flexible silicone spatula to gently fold in the whipped cream and scrape the bowl clean.

Best tools

kitchen scale

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measuring cups

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Mixing bowls

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Whisk

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Hand mixer

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Spatula

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Wooden Spoons

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USA Pan square

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Ferrero Rocher Tiramisu Step by Step Overview

1. Warm the milk and whisk it together with the Nutella until smooth to create a rich, chocolatey soak for the ladyfingers. You can use store-bought chocolate milk for this step if you prefer.

2. In a mixing bowl, use a spatula to gently combine the room-temperature mascarpone cheese with the Nutella until you have a smooth, uniform mixture.

3. In a separate, clean bowl, whip the heavy cream and sugar together until it forms soft peaks. Be careful not to over-whip it.

4. Add the Nutella-mascarpone mixture into the whipped cream. Use a spatula to gently fold them together just until combined. Remember, overmixing can cause the cream or mascarpone to become grainy.

5. Assamble the ferrero tiramisu

• Quickly dip each ladyfinger into the Nutella milk and place a layer of them on the bottom of your square pan.
• Spread a thin layer of pure Nutella over the ladyfingers.
• Top with half of the tiramisu cream mixture.
• Add another layer of soaked ladyfingers.
• Finish with the remaining half of the tiramisu cream, smoothing the top.

6. For the best results, cover and refrigerate the tiramisu overnight, or until it is firm.

7. Before serving, warm the remaining Nutella and mix it with chopped hazelnuts, cover the whole tiramisu cake and spread it with a spatula.

Variations and Flavor Ideas

Besides the obvious that would be using another chocolate spread instead of Nutella, we are gonna give you a little idea swaps but related to the recipe. We are not trying to sell you into making a strawberry tiramisu (for now).

• Ferrero Rocher: Which means, chopped Ferreros in the filling and decorate with Ferreros as well.
• Nut Variations: Instead of chopped hazelnuts, experiment with different nuts or even ingredients. We could be using pistachio, peanuts, almonds, caramelized nuts, crushed cookies…
• Spread Swaps: Hey, I said I was not gonna sell you into making a fruit tiramisu but I never said I was not gonna tell you to swap the Nutella for pistachio spread or Biscoff. So you can have a delicious Biscoff tiramisu or pistachio – they will be posted on our site soon because I’m starving and I plan on making them, soon.
• Chocolate Milk Option: Use chocolate milk instead of Nutella-milk. We always do the second option because we always forget to buy it. And it’s kind of the same.

How to Store a Tiramisu

Refrigeration:

• Store the tiramisu in an airtight container in the refrigerator
• It will stay fresh for 3-4 days
• For food safety and best quality, we don’t recommend keeping any dessert longer than 4 days
• The texture and flavor are best when enjoyed within the first 2-3 days

Freezing:

• Yes, you can freeze this tiramisu for 2-3 months
• Important freezing tip: If you plan to freeze it, soak the ladyfinger cookies much less than you normally would – just a quick dip rather than fully soaking them
• Why? When frozen tiramisu thaws, the cookies continue absorbing moisture and can become too soggy if they were heavily soaked before freezing
• Use a freezer-safe airtight container
• The texture may change slightly after freezing, but it will still taste delicious

Best enjoyed within 2-3 days of making for perfect texture and flavor!

Best Tips to make Ferrero Tiramisu

1. Temperature Matters: Make sure both the mascarpone cheese and Nutella are at room temperature. Cold mascarpone is too hard to work with and can become lumpy. If you store Nutella in the fridge, it will be too thick and won’t mix smoothly.
2. Ladyfinger Soaking: Don’t soak the ladyfingers for too long, and make sure your “chocolate milk” mixture is cooled down – if it’s hot, the cookies will become super soggy and mushy.
3. Cream Whipping: Only whip the cream until soft peaks form. If you overwhip it, the cream can become grainy when you fold it with the other ingredients.
4. Proper Equipment: The bowl you use to whip cream must be cold, dry, and super clean. Any grease or warmth will prevent the cream from whipping properly.
5. Don’t Overmix Mascarpone: Like heavy cream, if you overwhip mascarpone cheese it will turn grainy and lose its smooth texture.
6. Chill Time: Make sure you refrigerate the tiramisu for enough time (at least 6-8 hours, preferably overnight) – this is especially important if you want clean, nice cuts when serving.

Troubleshooting Common Mistakes

1. Overwhipped cream

We’ve all been there – you turn your back for a moment and suddenly your cream has gone from soft peaks to overwhipped! Don’t panic, it’s an easy fix. Here are two simple methods to bring your cream back to the perfect consistency:

Method 1: The Warm Cream Technique
Gently warm about one-quarter of your overwhipped cream (you can microwave it for just 5-10 seconds), then fold it back into the remaining cream. The slight warmth will help relax the proteins and return your cream to those beautiful soft peaks.

Method 2: The Fresh Cream Rescue
Simply add a splash of fresh, unwhipped heavy cream to your overwhipped mixture and fold gently. The liquid cream will incorporate and soften the overwhipped texture perfectly.

2.Split or Grainy Mascarpone Cheese

Unfortunately, when mascarpone cheese splits or turns grainy, there’s no reliable way to fix it that I’ve found. The best solution is to start over with fresh ingredients.

This usually happens when there’s a temperature clash (mixing cold and warm ingredients) or from overwhipping the delicate cheese. The texture becomes grainy and won’t smooth out no matter how much you mix.

My advice: Save the split mascarpone for another recipe where the texture won’t matter as much – maybe stirred into a pasta sauce or used in baking. Then begin again with new mascarpone for your tiramisu. It’s frustrating, but worth it for that perfect creamy result!

3. Heavy Cream Won’t Whip

If your heavy cream just won’t whip up, the culprit is usually moisture, fat or warmth. Even a tiny amount of water can prevent cream from forming peaks.

Here’s what to check:

• Your whisk: Kitchen whisks are notorious for trapping water in hidden spots. Before using, shake it over your hand – if you feel any moisture, dry it thoroughly.
• Your bowl: If it’s just come out of the dishwasher and feels warm or humid, it won’t work. Even a seemingly dry bowl might have invisible moisture.

Ferrero Rocher Tiramisu (No Coffee!)

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• Author: Archersfood
• Prep Time: 30 minutes
• Cook Time: 0 minutes
• Total Time: 8h 30 min
• Yield: 9 portions
• Category: Dessert
• Method: No-Bake
• Cuisine: Italian-Inspired
• Diet: Vegetarian

Print Recipe

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Description

This decadent no-bake dessert transforms classic tiramisu into a chocolate-hazelnut lover’s dream! Layers of espresso-free chocolate-dipped ladyfingers, creamy Nutellamascarpone filling, and crunchy toasted hazelnuts create the ultimate Ferrero Rocher-inspired treat.

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Ingredients

For the Ladyfinger Layers:

• 28  ladyfingers 
• 3 tbsp Nutella
• 100g milk ( ⅓ cup + 1 tbsp)

For the Filling:

• 400g mascarpone cheese ( 1 ¾ cups)
• 300g Nutella  (1 cup + 2 tbsp)
• 250g heavy whipping cream ( 1 cup + 1 tbsp)
• 20g granulated sugar ( 1½ tbsp)

To Layer:

• 90g Nutella ( ⅓ cup)

To Decorate:

• 150g Nutella ( ½ cup + 1 tbsp)
• 50g chopped hazelnuts ( ½ cup)

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Instructions

Chocolate milk:

1. Prepare the chocolate milk for soaking by gently warming the milk and whisking in Nutella until completely smooth. Transfer to a shallow dish and let it cool to room temperature.

Nutella mascarpone filling 

1. Make the Nutella–mascarpone base by folding together room-temperature mascarpone and Nutella with a spatula. Mix gently until smooth and uniform, being careful not to overmix.
2. Whip the heavy cream and sugar in a chilled bowl until soft peaks form. The cream should hold its shape but still curl slightly at the tips.
3. Gently fold the Nutella–mascarpone mixture into the whipped cream using a spatula.
4. Fold just until combined and no white streaks remain, being careful not to deflate the cream.

Assemble

1. Quickly dip each ladyfinger into the cooled chocolate milk, spending only 1-2 seconds per side to prevent them from becoming too soggy.
2. Arrange the first layer of dipped ladyfingers in a single, tight layer at the bottom of your dish.
3. Spread a thin layer of melted pure Nutella evenly over the arranged ladyfingers.
4. Spoon half of the prepared tiramisu cream over the Nutella layer and spread it into an even, smooth layer.
5. Add a second layer of quickly dipped ladyfingers over the cream, arranging them neatly.
6. Top with the remaining tiramisu cream, spreading it evenly and smoothing the surface with your spatula.

Refrigerate and Decorate

1. Cover the tiramisu and refrigerate for at least 6-8 hours, or preferably overnight, to allow the flavors to meld and the dessert to set firmly.
2. Before serving, gently warm the remaining Nutella and mix it with chopped hazlenuts and  cover the set tiramisu..
3. For clean, professional-looking slices, place the tiramisu in the freezer for 20-30 minutes before cutting with a sharp knife.

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Notes

• For best results, ensure both the mascarpone cheese and Nutella are at room temperature before mixing to avoid a lumpy or grainy filling.
• Do not overwhip the heavy cream; stop as soon as soft peaks form to maintain a smooth, light texture.
• When dipping the ladyfingers, be swift. A quick 1-2 second dip per side is sufficient to prevent them from becoming overly soggy.
• For the cleanest slices when serving, chill the tiramisu thoroughly and consider using a hot, dry knife to cut it.
• The bowl and whisk for whipping cream must be completely dry and chilled; any moisture or grease will prevent the cream from whipping properly.
• If you accidentally overwhip your cream, you can rescue it by gently folding in a small amount of fresh, liquid heavy cream.
• If your mascarpone cheese splits and becomes grainy, it cannot be fixed. It’s best to start over with new ingredients for the perfect creamy texture.
• If you plan to freeze this tiramisu, dip the ladyfingers even more briefly than usual, as they will continue to absorb moisture while thawing.

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Nutrition

• Serving Size: 1 slice
• Calories: 580
• Sugar: 45g
• Sodium: 120mg
• Fat: 42g
• Saturated Fat: 25g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 48g
• Fiber: 3g
• Protein: 8g
• Cholesterol: 85mg