Ferrero tiramisu

An easy and delicious Ferrero tiramisu, made with layers of Ferrero Rocher, waffle cookies, creamy Nutella tiramisu filling, and hazelnuts. This no-bake, gelatin-free, coffee-free recipe will be a favorite in your house.

Ideal for events, dessert, or as a quick treat to enjoy the day after.

Hello! Welcome to another day of posting recipes every day for the rest of the year. We bring a very loved one into my house, a Ferrero tiramisu. We had shared a Ferrero tiramisu-inspired dessert, a no-bake cheesecake, and a tiramisu cake in the past. As you can see in this house, we love Ferrero Rocher and chocolate.

Ferrero tiramisu dessert

This dessert has different layers, which makes it so special, creamy, and delicious.

• Bottom layer of waffle cookies soaked in chocolate milk.
• Nutella tiramisu filling.
• Nutella.
• Crushed Ferrero Rocher and Hazelnuts.
• Soaked waffle cookies in chocolate milk.
• Tiramisu filling.
• Nutella mixed with chopped hazelnuts and Ferrero Rocher to finish.

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Most of the ingredients you see here you can easily find at the grocery store or online. Some others are basic ingredients you already probably have in your house.

• Wafer cookies: they will be the base for our tiramisu instead of using ladyfingers.
• Milk: we will use it to make a choco-milk to soak the cookies.
• Nutella: any chocolate spread will work for this. It will give it a chocolatey flavor.
• Mascarpone cheese: it’s the base of our tiramisu, with an ideal texture, it’s very similar to cream cheese.
• Cream cheese: We are using a mixture of both to achieve the perfect consistency.
• Powdered sugar, also known as icing sugar, is a very fine sugar that you can even make yourself by blending granulated sugar very finely.
• Heavy whipping cream: it is the cream you can whip; it needs to have at least 35% content in fat.
• Ferrero Rocher: star ingredient! We are using many ingredients for this recipe.

shop the ingredients here

Milk

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Nutella

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mascarpone

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Cream cheese

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Powdered sugar

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Heavy whipping cream

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Ferrero rocher

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Why are we using cream cheese in a tiramisu recipe?

Since this is not a traditional recipe and we are not using eggs, we need to add cream cheese to have a creamy, nice texture instead of a grainy-looking one. Different things can cause curdling in a mascarpone, and mixing it just with the cream causes it to look like it, which can be fixed easily. Using cream cheese.

What causes the mascarpone to curdle

Mascarpone cheese is an Italian type of cheese that is very delicate, even more than cream cheese. Changes in the temperature, the ingredients you combine them with, or the way you work with them can change so much from just one ingredient.

• Temperature,  changes in the temperature, like bringing it to room temperature for a long time, then cooling down, can change the texture completely.
• Over-whisking, you can’t over-mix mascarpone cheese as it will curdle.
• Mixing it with just Nutella and heavy whipping cream. That will give it a weird-looking texture, which doesn’t affect the flavor, but it does affect the looks. It can be easily fixed by adding cream cheese. It kind of looks like overmixed.

You can’t mix mascarpone cheese with any acid, or it will cause it to split.

To make sure the cream cheese has the right temperature, remove it from the fridge for at least one hour before you start preparing the dessert.  

Does this dessert have gelatin?

No! This recipe doesn’t use gelatin at all. We believe in making delicious desserts without the need for gelatin, but always be mindful of the temperatures or the way you work with the products.

• High temperatures will cause the dessert to start melting and collapsing.
• Overmixing some of the ingredients can cause it not to set properly.
• Heavy whipping cream is whipped to medium peaks, which will help with setting.

Best tips to make a Ferrero tiramisu

Prepare a Ferrero Rocher tiramisu easily with no complications, following our detailed recipe and our tips. Tips are always very useful for anyone who’s learning how to make a recipe or just to know some important things about the recipe that maybe we don’t know.

1. Slightly warm up the Nutella before adding it to the rest of the ingredients. Nutella, when it cools down, turns slightly hard, which makes it a little complicated to mix with the rest of the ingredients.
2. When you whip the heavy whipping cream, use a clean, cold, and dry bowl. Some recommend you keep the bowl in the freezer for 10 minutes before you use it to help you whip the cream. I would definitely recommend that the bowl be warm from the dishwasher.
3. Things you should definitely not over-mix in this dessert: mascarpone cheese (it curdles), heavy whipping cream (it splits and can turn into butter), final mixture (it contains both ingredients that can cause a disaster if over-mixed.

Tools you need!

• Mixing bowls, you will need different bowls of different sizes to be able to do this recipe. Make sure you have at least one large bowl.
• Whisk, electric hand whisk, or stand mixer, you will need it to whip the cream to medium peaks. Choose whatever you prefer. I would recommend you use a stand mixer if you have one. This way, you can start with the cream while you do the rest of the stuff.
• Spatulas,  wooden and silicone. I like to use a hard spatula to first work the ingredients and then a silicone smooth one to fold the ingredients.
• Pan, you need a pan to combine the milk with the Nutella spread and melt. You can also do it in the microwave using a safe microwave bowl.
• Square pan, I love using a pan with a detachable bottom; it makes it so much easier, but if you don’t have it, you can use a normal square pan lined with parchment paper. You can easily lift the tiramisu by pulling from the sides. If you want to try making this dessert in different shapes, you can definitely do that too. A round tiramisu, oval, rectangular.
• Offset spatula, to smooth out the tiramisu filling.
• I like to use a chocolate tempering spatula for making the whole surface very flat and smooth.

Mixing bowls

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Whisk

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Stand mixer pink

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Spatula

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Wooden Spoons

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Our place small pan

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Removable bottom square pan

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offset spatula

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How to serve

This dessert needs to be served cold. Don’t microwave before serving; always keep it cold. Once it’s serving time, remove it from the fridge and serve. You should expect a creamy dessert with some crunch inside and a delicious chocolatey flavor.

Since this is a chocolate dessert, I recommend it be served with a big glass of milk or some fresh berries on the side for freshness.

Storing tips

This Ferrero tiramisu can be stored in the fridge for up to 3-4 days. Depending on the conditions they are being stored in, make sure to always keep the dessert refrigerated, or it can go bad easily since it contains dairy products.

Keep it in the fridge by covering the pan with aluminum foil or removing the tiramisu from the pan and placing it in a container.

Some conditions, like change of temperature, freshness of the ingredients, and hygiene when making this recipe, can make it last less time or longer.

How to freeze a Ferrero tiramisu

You can freeze this tiramisu; it can slightly change the final texture, but not too much. Every recipe we prepare is tested to see if it can be frozen and how it reacts to freezing; that’s why we will only recommend you freeze a food if it’s possible.

You can freeze the tiramisu whole without cutting it or in servings.

• Freeze the whole Ferrero tiramisu: in the same square pan or in a plate, cover it with aluminum foil, and place it inside a large enough freezer-safe container.
• Freeze in servings: I recommend you cut the tiramisu into 9 servings. Place them in a prepared tray with parchment paper for easy removal. Make sure to leave some distance between them so you don’t struggle to separate them. Freeze them for 2-4 hours until they are hard; they don’t need to be fully frozen, we just want to make sure we can move them around without the tiramisu collapsing. Add them to a freezer-safe bag and place the bag inside a freezer container.

*Make sure to add the name of the food (Ferrero Rocher tiramisu) and the date of the day you made it. This way, you can know if it’s safe to eat, and also you know what it is. Which is not easy if it doesn’t have a name tag. Once something is still frozen, it doesn’t look exactly like how it looked once fresh.

*Use food-safe and freezer-safe containers and bags. Food containers are for food; other containers contain materials not safe for humans. Freezer-safe products are made to be used in the freezer and keep the product safe.

 And this is the whole recipe. Thank you so much for trusting us with our recipes every day. We create them with so much love and are very much enjoyed in our family. We will see you again tomorrow with another amazing recipe.

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