A marriage of Italy’s iconic dessert heritage, blending the classic creamy layers of Tiramisu with the irresistible hazelnut-chocolate charm of Nutella.
Tiramisu is Italy’s gift to dessert lovers worldwide. Originally from the Veneto region, this awesome treat translates to “pick me up” – a nod to its blend of coffee-soaked ladyfingers layered with a rich mascarpone mixture. The beauty of Tiramisu lies in its simplicity. While the components are few, when they come together, they create a virtual explosion of flavors – bitter from the coffee, sweet and creamy from the mascarpone, and a cocoa powder finish that leaves a deep, chocolaty aftertaste. It’s no wonder that this dessert has found its way to the hearts (and tables) of many.
Nutella, that iconic creamy spread, is a delightful blend of hazelnuts and chocolate. Also born in Italy, it’s become a global sensation, adding more than a touch of indulgence to breakfasts and snacks. Its smooth texture and rich taste can elevate a simple toast or be the star ingredient in many desserts.
You see where we’re going with this? Yup.
Combining Nutella with Tiramisu is sheer brilliance, if we may say so ourselves (and since this is our website, we MAY). It’s a marriage of Italy’s iconic culinary heritage, blending the classic creamy layers of Tiramisu with the irresistible hazelnut-chocolate charm of Nutella. We should get a Nobel price for desserts for this one.
Preparing the Ladyfingers:
Set the Stage: Preheat your oven to 400°F (200°C). Grab two baking trays, line them with parchment paper, and lightly grease with butter or oil.
Whip Egg Whites: In a stand mixer with a whisk attachment, beat the egg whites until soft peaks form. Slowly sprinkle in 2 tablespoons of sugar, and continue beating until you achieve stiff peaks.
Beat Yolks: Transfer the whipped whites to another bowl. Add egg yolks and 2/3 cup sugar to the mixer bowl, and beat until the mixture is light in color and frothy. Now, mix in the vanilla extract, salt, baking powder, and almond extract (if using).
Combine Mixtures: Carefully fold the beaten egg whites into the yolk mixture using a rubber spatula. Once it’s mostly combined, sift in the flour and fold until you achieve a smooth batter.
Pipe and Bake: Equip a piping bag with a 1/2-inch round tip and fill it with the batter. Pipe out 4 1/2-inch long ladyfingers on your prepared trays, leaving about a 1/2-inch space between each. Dust them with powdered sugar and bake for 10-12 minutes or until lightly browned. Once baked, set them aside to cool.
Building the Tiramisu:
Yolk Mixture: Using the same mixer bowl (no need to wash it), combine the egg yolks and sugar, beating until the mixture turns light. Introduce the mascarpone, salt, and vanilla, and beat until everything melds into a creamy blend.
Divide and Conquer: Pour out about half (1 1/2 cups) of the mascarpone mixture into another bowl. To the remaining mixture in the mixer, add Nutella. Beat again until you have a smooth, chocolatey cream.
Dip & Layer: Choose your vessel: a trifle dish, 13×9 pan, or individual glasses. In a separate bowl, mix together the coffee and Kahlúa. Dip each ladyfinger into this mixture briefly, ensuring they’re soaked but not soggy.
Assemble: Start your layers with the coffee-soaked ladyfingers. Follow this with a layer of the plain mascarpone cream, then the Nutella-infused cream. Finish off with a light dusting of cocoa powder.
Repeat: Continue layering in the same order until you fill your chosen vessel.
Chill & Serve: For the best flavor melding, let your Tiramisu sit in the fridge for a few hours before serving. This allows the flavors to deepen and the layers to set.
Tori is a food blogger with a passion for what she does. She shares all her recipes, photography, and bits about her life living in Patagnia Chile on her blog, Gringalicious.