Nutella Tiramisu
Adapted in my kitchen...
This Tiramisu is very easy to make, it has no raw egg in the cream, and lot’s of Nutella flavor throughout.
Course Dessert
Cuisine American, Italian
Keyword no bake dessert, nutella, tiramisu
Prep Time 20 minutes
Total Time 2 hours 20 minutes
Servings 6 (8x8 dish)
Calories 1067kcal
Ingredients
Cream Layer:
• 16 oz mascarpone cheese
• 1 cup heavy whipping cream
• 1/2 cup Nutella
• 2 Tbsp of dark rum
• 1/3 cup sugar
Cookie Layer:
• 10 oz lady finger cookies (you can use a little more or a little less depending on how tight you pack them)
• 8 oz very strong HOT coffee (or use instant espresso powder mixed with water)
• 3 Tbsp Nutella
• 2 Tbsp. Dark Rum
Topping:
• 2 Tbsp cocoa powder
• 1/2 cup Nutella (warmed for easy drizzle)
Instructions
For cookies:
• Prepare hot, strong coffee and stir in Nutella & rum until combined. Cool to room temperature.
Cream Layer:
• In a bowl of an electric mixer, add mascarpone cheese, rum and Nutella. Start on low speed to mix the ingredients and gradually increase the speed over a few seconds to medium-high.
• Slowly pour in the sugar as the mixture thickens while mixing. Do not walk away, this will be ready fast! In separate bowl, beat heavy cream . Beat on medium-high speed until stiff peaks form and gradually lower the speed, over a couple of seconds.
• Using a spatula, scrape sides and bottom of the bowl and gently fold the whipped cream mixture into the mascarpone mixture. Set aside.
Tiramisu:
• In an 8x8 high-rimmed dish, start by layering half of the Ladyfingers cookies. Slowly dip each cookie in cooled coffee mixture but don't soak them too much or they will fall apart in your hands.
• Cover the cookie layer with half of mascarpone cream mixture, making sure it's even all over.
• Layer remaining coffee dipped cookies over the cream and cover with remaining mascarpone cream.
• Dust with cocoa powder.
• Warm Nutella in a zip-lock bag. (A few seconds is plenty.) Cut off a little tip on the bag and generously drizzle with warmed Nutella.
• Refrigerate for at least 2 hours or overnight.
