Description
A delicious layered Ferrero tiramisu, made with delicious Ferrero Rocher chocolates and Nutella. No-bake dessert shared in cups and grams.
Ingredients
Milk mixture
- ¾ cups (200ml) milk
- 2 tbsp Nutella
Tiramisu mixture
- 1 cup (240ml) heavy whipping cream
- 2 cups (500g) mascarpone cheese, room temperature
- Slightly over ¾ cup (200g) cream cheese, room temperature
- 1 cup (275g) Nutella
- ½ cup (60g) powdered sugar
Layers
- 15 wafer cookies for the bottom layer
- 4 Tbsp Nutella
- 5 Ferrero Rocher
- 2 tbsp hazelnuts
- 15 wafer cookies for the next layer
Decorate
- 1/3 cup (40g) chopped hazelnuts
- 2/3 cup (200g) Nutella
- 9 ferrero rocher
Instructions
- Start by preparing the milk mixture in a small pan. Combine ¾ cups (200ml) of milk and 2 tbsp Nutella and mix until it’s melted.
- Whip 1 cup (240ml) of heavy whipping cream until it reaches medium peaks. In a stand mixer using the whisk attachment on maximum high speed, it should take about 2-3 minutes.
- In a separate mixing bowl, combine 2 cups (500g) mascarpone cheese, slightly over ¾ cup (200g) cream cheese, and slightly melted 1 cup (275g) Nutella.
- Sift ½ cup (60g) powdered sugar over the mixture and combine. Fold in the whipped cream.
- Start building the tiramisu. Soak the 15 wafer cookies in the chocolate milk we prepared earlier. Place them at the bottom of an 8-inch, 20cm square pan with a removable bottom. Add half of the tiramisu filling. Smooth it out.
- Cover with melted Nutella over the top, chop 5 Ferrero Rocher, and sprinkle it with 2 tbsp of roughly chopped hazelnuts.
- Soak 15 wafer cookies in chocolate milk and place them on top, add the remaining filling, and smooth out the top. Refrigerate for at least 8 hours, best overnight.
- To decorate, add 1/3 cup (40g) chopped hazelnuts and 2/3 cup (200g) melted Nutella and mix. Pour it over the chilled and set tiramisu, covering the top. Add 9 Ferrero Rocher to finish the tiramisu.