Description
This Nutella Tiramisu is a no-bake dessert that combines soft ladyfingers soaked in Nutella milk, layered with a creamy Nutella mascarpone filling, and finished with a glossy Nutella topping. It’s family-friendly with no coffee or alcohol and serves as the perfect make-ahead dessert for any occasion.
Ingredients
Assembling
- 26 ladyfingers
- 4 tablespoons Nutella
NutellaMilk
- 200 g milk (¾ cup)
- 4 tablespoons Nutella (¼ cup)
Tiramisu Filling
- 450 g mascarpone cheese (2 cups)
- 300 g heavy whipping cream, 35% fat (1 ¼ cups)
- 240 g Nutella (1 cup)
- 25 g sugar (2 tablespoons)
Decorate
- 225 g Nutella (1 cup)
Instructions
- Line an 8 x 8 inch (20 x 20 cm) square pan with parchment paper.
- Whip the heavy cream with the sugar until soft peaks form. Do not overwhip.
- In a separate bowl, gently work the mascarpone with the Nutella until smooth.
- Fold the whipped cream into the mascarpone mixture in two additions, using a spatula. This makes the tiramisu filling.
- Warm the milk and whisk in Nutella until fully combined. Let cool slightly.
- Quickly dip half of the ladyfingers into the Nutella milk and arrange them in a single layer in the prepared pan.
- Spread a thin layer of Nutella over the soaked ladyfingers.
- Spread half of the tiramisu filling evenly on top and smooth the surface.
- Dip the remaining ladyfingers into the Nutella milk and arrange them over the filling.
- Spread another thin layer of Nutella over the ladyfingers.
- Add the rest of the tiramisu filling on top, smoothing and leveling the surface.
- Refrigerate for at least 8 hours, preferably overnight, to let the layers set.
- Just before serving, warm the Nutella for the topping until spreadable. Spread it evenly over the chilled tiramisu and refrigerate for 10 minutes to set the glossy top.
- Slice with a hot, dry knife for clean cuts and serve chilled.
Notes
- Always use room temperature mascarpone for a smooth, creamy texture. Cold mascarpone can seize and become grainy.
- Fold the whipped cream into the mascarpone mixture with a spatula, not a whisk, to keep the filling airy and light.
- Whip the cream only until soft peaks form. Overwhipping will make it stiff and difficult to fold.
- Line your pan with parchment paper to make removal easier and reduce mess since Nutella is sticky.
- Refrigerate the tiramisu for at least 8 hours, or ideally overnight, to help the flavors develop and the layers set properly.
- Warm the Nutella slightly before spreading it on top for easy spreading.
Nutrition
- Serving Size: 1 slice (1/8 of the tiramisu)
- Calories: 450 kcal
- Sugar: 32 g
- Sodium: 75 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.2 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 95 mg