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Tiramisu with Nutella ‘2 Loves under one Roof’

A piece of tiramisu the italian dessert with cream cheese, nutella and biscuits with cocoa coating

A "next level" Tiramisu that will amaze you! The most famous italian dessert, with a new taste given by hazelnut cream, the epic "Nutella". Easy to make as the classic tiramisu, it has a sweeter and more delicious cream that will make your guests go crazy. The idea was from RicetteMania. Enjoy!!!

Ratings 5 from 2 votes
Cuisine
Course
Difficulty Intermediate
Time
Prep Time: 30 mins Rest Time: 12 hrs Total Time: 12 hrs 30 mins
Servings 8
Best Season Suitable throughout the year
Ingredients
  • 250 g mascarpone (cream chesse)
  • 125 g hazelnut cream (e.g. Nutella)
  • 25 g sugar
  • 75 g heavy cream (35% fat)
  • savoiardi biscuits (or ladyfingers about 20 pcs)
  • 2 egg yolk (at room temperature)
  • 1 1/2 egg white (at room temperature)
  • 100 ml espresso coffee
  • cocoa powder (unsweetened)
Instructions

  1. Prepare espresso coffee and add 1 tsp sugar into it. Whip the cream into medium peaks. Lightly melt Nutella in the microwave at medium power for 60 seconds. Beat the egg whites until stiff peaks form.

    Chill heavy cream by placing it into the freezer for 10 min before using. Add a pinch of salt into the egg whites before beating them;it helps meringue to form.

  2. Using a hand mixer, beat the mascarpone together with sugar; add egg yolks, one at a time. Once you have a thick and combined cream, add  the whipped cream, stirring gently with a wooden spoon, then add Nutella and when this too has incorporated well into the mascarpone cream, add the egg whites meringue and stir gently.

  3. In a container of 15x20 cm, make the first layer of savoiardi; dip each one into coffee and cover the base.  Layer half of the cream on top of the biscuits. Dust with the cocoa using a sifter. Turn the container 180 degrees and make the second layer of coffee-dipped savoiardi. Top with the remaining cream and dust with cocoa to form a dense layer. 

    Don't soak each biscuit into the coffee for too long. You don't want them to be saturated and soggy. 1 second is enough. If needed, cut some savoiardi to fill in any empty spaces.

  4. Chill for at least 3 hours or better overnight to set slightly. Dust with extra cocoa before serving.

Notes

Use ground roasted hazelnuts as a finishing!

Read it online: https://catinmykitchen.gr/recipe/tiramisu-nutella/

Kallisti wants to thank you for visiting "A cat in my kitchen!" blog.