This delicious Nutella tiramisu dessert was inspired by our Nutella tiramisu cake, which got over 40 million views and so many positive reviews. This is a different version that tastes delicious, and it’s so fun to make.

We have been loving creating new recipes for all of you daily. We are testing new recipes, sharing some others, and just enjoying the process every day.

If you have been here for a while, you probably know we love Nutella. Any Nutella dessert is so fun to make, and we just enjoy making them always, probably every week, we think of something new to share with all of you.

This Nutella tiramisu has chocolate-milk soaked ladyfingers, a rich and creamy tiramisu filling, a layer of Nutella, more soaked ladyfingers, and more creamy filling. It’s topped with a thick layer of Nutella to finish the dessert.

It is soft, creamy, and very sweet, in a good way. This dessert will help with any cravings you’ve got.

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For this recipe, you can probably find most of the ingredients at any local grocery store or online. In some countries, I’ve noticed it’s not easy to find mascarpone cheese, so if you can’t find it or choose not to use it, you can substitute it with cream cheese.

Milk: Instead of coffee for this recipe, we are using milk to prepare a chocolate milk mixture with the Nutella. This will make the ladyfingers soft and taste amazing.
Nutella: any brand of chocolate spread works; if allergic to nuts, choose one that is safe for your allergy.
Ladyfingers: they are going to be the base for our tiramisu.
Mascarpone cheese: an Italian type of cheese that is soft like cream cheese, has a slightly different taste and texture, and is perfect for many desserts.
Cream cheese: We are using both to achieve perfect consistency.
Heavy whipping cream: use one with at lest 35% of fat content so it can whip perfectly. We aim for medium peaks.
Powder sugar: also known as icing sugar. It’s a very fine powder like sugar that you can easily prepare yourself at home with just a blender and some granulated sugar. It’s usually overpriced at the stores x3. I always prepare it at home, and it’s super easy to do so.

As you can see from this recipe, we are not using eggs or coffee. If you’d like, you can use coffee instead of the chocolate mixture to soak the ladyfingers.

Avoid grainy mascarpone cheese.

Mascarpone cheese is very delicate; if it gets overmixed, has big temperature changes, or gets mixed with the ‘wrong’ ingredients, it happens to look grainy, which is a texture we always want to avoid when making any dessert or food.

There are different things you can do to avoid all of this.

Make sure to remove the mascarpone cheese from the fridge about 1 hour before you start with this recipe. You don’t want it to be warm, but also you don’t want it to be so cold that you can’t even work with it.
Combine it with cream cheese. As soon as the mascarpone gets combined with cream cheese, it turns super creamy instead of a curdled-like texture.
Don’t over-mix it! Use a spatula for the mascarpone cheese and only stir it to combine. Mascarpone is like…whipped cream. As soon as you reach a point where you mix too long, you can’t go back to normal, and you have a grainy dessert.

Layers in this Nutella tiramisu

a base made from chocolate-milk soaked ladyfingers. This will create a nice soft base.
A creamy and rich Nutella tiramisu filling.
Topped with melted Nutella for a nice, sweet layer.
More soaked ladyfingers.
One last layer of tiramisu.
It’s all covered in a thick Nutella layer to decorate.

Recipe elaborations and order

For this recipe, this is the order I like to follow, so I know what to do at any time and don’t waste my time thinking about what goes next.

Prepare the chocolate-milk mixture. This will be to soak our ladyfingers and should cool down before using.
Whip the heavy whipping cream. This way, we don’t have to stop the process of making the filling to whip the cream. It can also be done in the background using a stand mixer while you prepare the rest of the recipe.
Tiramisu filling.
Build layers.
Chill.
Decorate.

This is the order I like to follow; you can do whichever order you want.

Best tips to make a Nutella tiramisu dessert

Make sure to soak the ladyfingers enough for them to absorb liquid; you don’t want a dry tiramisu.
The bowl and whisk you use to whip the cream need to be very clean and dry. If there are any water drops, it will not whip, and you would have to start from zero.
If the Nutella is too cold, make sure to microwave it and melt it slightly before mixing it with the cream cheese-mascarpone; it could leave chocolate lumps.
When you melt Nutella in the microwave, make sure you do it in 10-15 second intervals, stirring after each time. Chocolate burns very easily, and a burnt Nutella could ruin the whole recipe.
Let the tiramisu chill for 8 hours to overnight in the fridge, don’t try to rush the process, as the tiramisu could collapse.
Don’t over-mix: heavy whipping cream, mascarpone cheese, and the mixture after you have added any of them.

How to fix overwhipped cream

Over-whipped cream can be fixed only at the medium peaks or stiff peaks point; after that, there’s no point of return. It has happened to everyone: you get distracted for a second, and the cream goes from medium peaks to stiff.

Option 1. Remove about ¼ part of the cream and warm it up until it turns liquid. Slowly fold it into the whipped cream.
Option 2. Add heavy whipping cream that has not been whipped. I’d recommend starting from ¼ part of the total weight of the cream you have whipped and going from there.
Option 3. Combine both options.

You mustn’t whisk the cream anymore, and you only use a spatula to slowly and carefully fold the cream.

Tools you need:

For this recipe, you don’t need a large list of tools. Just the necessary, if there’s any optional, we think it could be useful to you, we might add it to the list and mention it at the end.

Mixing bowls: I like to use different-sized mixing bowls for the whole process.
Spatula: always have in hand a hard spatula and a softer one. The hard spatula is very useful when you have to work with harder ingredients like the cream cheese or mascarpone cheese. Then, with the softer spatula, like silicone, you can fold and scrape.
Whisk, stand mixer, or electric hand whisk: any of them works. I prefer a stand mixer as I know the time it will take, and I just set a timer to check and stop the machine at that time. If you use a normal whisk, you are getting the arm workout of the day.
Square pan: Use one with a removable bottom for easier removal of the tiramisu, or if you don’t have one, just grab a square pan, line it with parchment paper, and pull from the paper to lift the tiramisu after it has chilled. Size: 8-inch 20 cm

I recommend you have some microwave-safe containers or bowls so you can microwave the Nutella.

If you don’t like getting your fingers dirty, use a kitchen tweezer. This way, you can grab the ladyfingers with the tweezers, soak and place them in the pan; you might need some practice if you have never used them before.

Storing tips for this Nutella tiramisu

This dessert must always be refrigerated. It can last in the fridge for up to 3-4 days.

When you prepare this dessert, make sure you are using good quality, fresh (not expired or old) ingredients, you keep your area clean, and make sure it’s stored at the right temperature to avoid it spoiling.

Freeze this Nutella dessert

Freeze whole: cover the square pan with aluminum foil and place it inside a big enough freezer-safe container. You can also put it in a serving plate instead of keeping it in the square pan.

Freeze in servings: for this recipe, I recommend 9 servings. Slice and place them in a tray lined with parchment paper. Make sure they don’t touch each other, so it is easier to separate after they are frozen. Freeze for 2-5 hours and then transfer them to a freezer-safe bag. I like to then place it inside a freezer-safe container because I don’t want it to get any freezer taste.

*Make sure you add the name of the food you are freezing (Nutella tiramisu) and the date of the day you made it in the container or bag, somewhere where it is easily visible. For example: 2/22/26 or month-day-year. Depending on what you normally use for writing dates.

They can be stored safely in the freezer for up to 3 months if stored in the right conditions.

And that’s it! Thank you so much for reading!

That’s the whole recipe and every tip I know to make it. If you try this recipe, I would highly appreciate any review you can give us. Select as many stars as you think this recipe deserves, then add a little comment and post! Make sure to follow our new Facebook page for new videos every day!