Nutella Tiramisu

I don’t think I’ll ever get tired of Tiramisu. It’s one of my favorite desserts and I’ve shared my go-to Tiramisu recipe just before this one. It’s also a no-egg, no-alcohol Tiramisu recipe (I also shared my fear of raw eggs in recipes even if I know it’s super safe).

I had some Nutella sitting in my pantry and leftover ladyfingers from the previous recipe; So, I wanted to try something different, something gourmet, and a Nutella version sounded perfect! (I am already planning a Pistachio Tiramisu too, after all, my 2-ingredient pistachio spread has been going on everything lately 😄).

For this Nutella Tiramisu, I wanted to add more cream compared to the original Tiramisu recipe I made; I wanted it to be more gourmet since it’s Nutella, although I used the same dish and the same amount of ladyfingers! The result? Even better than I hoped. It’s creamy without being too heavy, sweet without being overwhelming, and honestly way too easy to put together.

It takes about 15 minutes to prepare. Brew your coffee in advance and let it cool in the fridge. Then toss everything into the mixer and whip for a couple of minutes until the cream is fluffy. Assemble, chill for a few hours, and that’s it. Honestly, barely any steps!

Okay, now let me show you how I made this delicious Nutella Tiramisu recipe!

Ingredients to make Homemade Nutella Tiramisu:

• Whipping Cream: I use full-fat cold whipping cream because it whips up into a light and airy texture. It should be at least 35% fat. Don’t swap this for milk or half-and-half, it won’t whip. You can use a plant-based whipping cream if needed, just make sure it’s one that holds peaks well.
• Mascarpone Cheese: Mascarpone is what gives tiramisu its signature creamy texture. If you can’t find mascarpone cheese, you could replace it by a full fat cream cheese, but the texture and taste will definitely differ, I would stick with mascarpone for a tiramisu.
• Granulated Sugar: Granulated white sugar gives this dessert its sweetness (besides the Nutella of course).
• Nutella: The star of this show here, you can use any chocolate hazelnut spread, but Nutella is the most common and gives the best taste. You can even use a homemade version if you have one.
• Vanilla Extract: Vanilla brings everything together and adds warmth to the flavor. You can skip it if you don’t have any, or use a vanilla bean paste for something a bit fancier.
• Coffee: Use a coffee you love, because you will definitely taste it in this dessert. You can use espresso, instant coffee, or even decaf. Make sure the coffee is cold before you dip the ladyfingers in it, so make it an hour in advance. You can also add a splash of rum or coffee liqueur if you want, it adds an amazing taste to it.
• Ladyfingers: These give tiramisu its structure. They soak up the coffee while staying light. A soft sponge cake or other cookies won’t hold up the same way, but you can be as creative as you want if you cannot find ladyfingers at the store, you could also try making them at home (even though I don’t have a recipe yet!).
• Cocoa Powder: Used at the end to dust on top, I use unsweetened to have control over how much sugar the recipe has. If you have a sweet tooth go ahead and use a sweetened version.

Measurements are posted in the recipe card below the instructions.

1. Start by brewing your coffee before making anything else. It needs time to cool completely so it doesn’t melt the cream later.

2. In a large bowl, add the cold mascarpone, sugar, vanilla, Nutella, and cold whipping cream. Using a hand mixer or stand mixer, start mixing on low speed, then gradually increase to full speed. You want to mix until stiff peaks form, this means when you lift the whisk, the cream holds its shape without falling. Don’t overmix or the cream can turn grainy or too thick. This usually takes about 3 minutes depending on your mixer.

3. Set the cream mixture aside. Pour the cooled coffee into a shallow bowl. Quickly dip each ladyfinger one at a time. You only need to dip each side for a second, just enough for it to soak a bit without becoming soggy or falling apart. Place each dipped ladyfinger directly into the dish to make the first layer.

4. Once the first layer is done, drizzle with some Nutella sauce. To make the sauce you will need 2 Tbsp of Nutella with 2 Tbsp of milk, set in the microwave for 15 seconds and mix until combined.

5. Spread half of the Nutella cream over it. Smooth it out gently.

6. Then add a second layer of dipped ladyfingers, a drizzle of Nutella sauce, and top it with the rest of the cream.

7. Spread the cream out until you are satisfied with the result.

8. Cover the dish with plastic wrap. Place it in the fridge to chill for at least 4 hours. I left mine overnight because I started making it late, and it turned out perfectly.

9. Right before serving, dust the top with unsweetened cocoa powder. I also added a drizzle of Nutella on top, which is totally optional, but it looks great and adds extra flavor.