Nutella Tiramisu ingredients

  • 320g heavy cream (11.2 oz)
  • 750g Mascarpone (26.5 oz)
  • 125 powdered sugar (1 cup)
  • 350g cream cheese (12.3 oz)
  • 150g Nutella (5.2 oz)
  • 2 cups of room temperature Espresso
  • 2 tsp vanille extract
  • 48 lady fingers
  • 150 milk chocolate (5.3 oz)
  • 150 bittersweet chocolate (5.3 oz)
  • 2 tbl sp chopped hazelnuts
Cake ring diameter: 17 cm

Nutella Tiramisu instructions

  1. Beat heavy cream and combine with powdered sugar until stiff peaks.
  2. Mix mascarpone and cream cheese together.
  3. Fold in whipped cream in mascarpone cream cheese mixture.
  4. Put about 1/3 of the cream mix in a bowl and combine with Nutella.
  5. Dunk about 10 - 12 lady fingers into Espresso and distribute in the cake ring.  This is the base of the cake.
  6. Spread half of the white cream (the one without Nutella) on the base.
  7. Once again dunk 10 - 12 lady fingers in Espreson and distribute on top of the cream.
  8. Pour Nutella cream on top of lady fingers and smooth it out.
  9. Dunk another 10 - 12 lady fingers in Espresso and cover Nutella cream layer.
  10. Spread the remaining on the lady fingers.
  11. Put in the fridge for 8 hours or, even better, overnight.
  12. Melt milk chocolate and dark chocolate and let cool to room temperature.
  13. Dip remaining lady fingers halfway into melted a chocolate and allow to cool and harden.  Best placed on parchment paper.
  14. Remove the cake from the cake ring and spread the remaining chocolate on it. Then, decorate with chopped hazelnuts.
  15. Press the lady fingers against the edge of the cake and decorate with a bow.



Nutella Tiramisu Rezept