Nutellamisu – Delicious Nutella Tiramisu (No Raw Egg)
Combining Two of the greatest sweet creations to come from Italy, this Nutella Tiramisu or Nutellamisu is packed with all the traditional Tiramisu ingredients, coffee-soaked sponge ladyfingers, and a velvety mascarpone layer, but we’ve made it even more special with an added layer of Nutella and a splash of Kahlua liqueur too!
What Makes This Recipe Great!
- A Dessert For Nutella Fans – The Nutella lovers in your life will thank you for this dessert!
- A Classic Italian Dessert With A Twist – Combining all the elements of a traditional Tiramisu taken to the next level with creamy Nutella.
- No Raw Egg – I use a hot sugar syrup that’s whipped in with the egg yolks which cooks them.
About This Recipe – In More Detail
While a traditional tiramisu recipe is always bound to be a ground pleaser, adding a thick layer of Nutella in between the layers of Savoidardi sponge fingers and a creamy mascarpone egg layer. makes this rich Italian dessert perfect for those special occasions when you really want to impress friends and family.
Of course, putting together a Nutella Tiramisu has a few more steps than some other delicious sweet recipes, like these no-bake Maltesers Tiffin squares or these quick 5 minute Banoffee cups, but it’s definitely worth that extra effort.
Like this No-Alcohol Raspberry Tiramisu, you’ll need to create and arrange the layers carefully. In the creamy mascarpone layer, I cook the eggs using an added sugar syrup, so that no raw egg is incorporated into this recipe. The sponge ladyfingers (or Savoidardi as they are called in Italy) are dipped in cold coffee and carefully arranged in a single layer to create a layer of cakey texture and flavour. The Nutella layer is simple and needs no addition, because, lets face it, Nutella is perfect just as it is!
If you want to make it really extra special, serve up Nutellamisu with Ferrero Rocher Chocolates on the side!
And if you love the taste of Nutella don’t stop here. Try these delicious Ferrero Rocher Brownies, or Mini Nutella Tartlets since Nutella is a key ingredient in these recipes too!
Equipment Needed
- Mixing Bowls: Essential for combining ingredients and mixing the components of the dessert. Use different sizes to accommodate various quantities.
- Stand Mixer with Whisk Attachment (Optional): Ideal for whisking egg yolks and sugar to a fluffy consistency.
- Hand Whisk or Electric Whisk: If a stand mixer isn’t available, these can be used for whipping the egg yolks and sugar mixture.
- Saucepan: Used for preparing the sugar syrup. Choose a medium-sized saucepan with a thick bottom to prevent burning.
- Baking Dish (Flat Bottom): To hold the coffee for dipping the ladyfingers. A shallow dish works well for this purpose.
- 20cm Square Serving Dish: The dish used for assembling the Nutellamisu layers. Ensure it’s deep enough to accommodate multiple layers.
- Spatula: Essential for spreading layers of mascarpone, Nutella, and arranging ladyfingers.
- Measuring Scales: For accurate measurements of ingredients like sugar, water, and other flavourings.
- Sifter (Optional): For a uniform sprinkle of cocoa powder on top of the Nutellamisu before serving.
Ingredients
- Freshly Prepared Coffee: Used for dipping the ladyfingers to soften them before layering in the dessert.
- Kahlua (optional): Optional liquor added to the coffee for extra flavour; enhances the taste of the dessert.
- Water: Mixed with sugar to create a syrup for stabilizing the egg yolks while whisking.
- Egg Yolks: Whipped with sugar and combined with mascarpone to create a creamy and rich layer in the dessert. Save the egg whites for another recipe.
- Caster Sugar: Used to sweeten and stabilize the egg yolks while making the syrup.
- Nutella: Used between layers of ladyfingers and mascarpone to create a Nutella layer, adding a chocolate-hazelnut flavour.
- Ladyfingers: Soaked briefly in coffee (and Kahlua, if used) to create a moist layer and act as a base for the Nutellamisu.
- Cocoa Powder: Sifted on top of the Nutellamisu for a finishing touch and added flavour.
- Chopped Hazelnuts: Sprinkled on top of the dessert for texture and nutty flavour.
Additions and Substitutions
Substitutions:
- Coffee Variation: Swap the coffee with espresso for a stronger flavour or use decaf if you prefer less caffeine.
- Alcohol Replacement: Instead of Kahlua, consider using other liquors like dark rum or coffee liqueur for a different flavour, or omit it entirely.
- Ladyfingers Substitute: Replace ladyfingers with sponge cake slices as an alternative base.
- Hazelnut Spread Options: While Nutella is commonly used, any chocolate hazelnut spread can be substituted based on preference or availability.
- Topping Variations: Instead of hazelnuts, consider chopped almonds, walnuts, or chocolate shavings for a different topping.
Additions:
- Fresh Berries: Add a layer of fresh strawberries, raspberries, or sliced bananas between the ladyfingers for a fruity twist.
- Vanilla Extract: Enhance the mascarpone mixture with a touch of vanilla extract for added flavour depth.
- Chopped Chocolate: Incorporate chopped chocolate pieces or chocolate chips between the layers for an extra chocolatey experience.
Step-By-Step Guide – How To Make Nutellamisu – Nutella Tiramisu
Step 1: Coffee Preparation
- Brew 300ml of coffee and let it cool. Optionally, add the Kahlua and stir through.
Step 2: Egg Yolk & Sugar Mixture
- Combine the egg yolks with 40g caster sugar in a large bowl.
- Use a stand mixer with a whisk attachment, if available.
Step 3: Sugar Syrup Cooking
- Heat remaining caster sugar with 30ml water in a saucepan.
- Cook until the syrup reaches 120°C (248°F) or thickens and bubbles if a thermometer isn’t available. If you do not have a thermometer, be careful not to overcook the syrup, otherwise it will begin to crystallise. Remove it from the heat the moment it becomes thick and the bubbles last a little longer.
Step 4: Incorporating Syrup
- When the sugar mixture is almost ready, whisk the egg yolks with the caster sugar until pale and fluffy.
- Once the sugar syrup is ready, continue to whisk the egg yolks on a lower speed while gradually pouring in the hot syrup.
Step 5: Whipping & Chilling
- Beat the mixture until it cools, then slowly add the mascarpone until the mixture is smooth.
- Chill the mixture in the fridge until you’re ready to assemble the Nutellamisu.
Step 6: Preparing for Assembly
- Use a 20cm (8 inch) square serving dish for assembling.
- Pour cooled coffee mixture into a separate flat-bottomed baking dish for dipping ladyfingers.
Step 7: Layering Process
- Spread a layer of mascarpone mixture into the bottom of the serving dish.
- Dip ladyfingers briefly in the cold boozy coffee and layer them over the mascarpone.
- Spread half of the Nutella evenly over the ladyfingers. If you find the Nutella too stiff you can heat it very briefly in the microwave to loosen it up a little.
Step 8: Repeating Layers
- Add another layer of mascarpone mixture over the Nutella.
- Add another layer of coffee-dipped ladyfingers and spread the remaining Nutella over them.
- Finish with the remaining mascarpone mixture as the final layer.
Step 9: Setting and Serving
- Refrigerate the assembled Nutellamisu for at least an hour, preferably overnight.
- Before serving, decorate the top by sprinkling sifted cocoa powder and chopped hazelnuts.
FAQ
Yes, you can use instant coffee. Prepare it according to package instructions to achieve the desired strength and flavour for the recipe.
Yes, Nutellamisu is a great make-ahead dessert. Assemble it the day before and refrigerate overnight for the best results.
Yes, the Kahlua is optional and can be omitted. It’s used to add a subtle hint of coffee liqueur flavour to the dessert.
Pro Tips and Guidance
- Room Temperature Ingredients: Ensure that your mascarpone cheese and eggs are at room temperature. Room temperature ingredients blend more smoothly and evenly.
- Whisking Technique: Whisk the egg yolks and sugar until they become pale and creamy before adding the sugar syrup. This step is crucial to incorporate air into the mixture for a light and fluffy tiramisu base.
- Slow Syrup Addition: Pour the hot sugar syrup into the egg mixture slowly while continuously whisking. Adding it slowly, while whisking helps avoid scrambling the eggs and ensures a smooth consistency.
- Gradual Mascarpone Addition: Add the mascarpone to the egg mixture in small portions. Mixing in the mascarpone gradually prevents lumps and results in a velvety-smooth texture.
- Coffee Soaking Time: Dip the ladyfingers into the coffee quickly; don’t soak them for too long. A few seconds per side are sufficient to prevent them from becoming too soggy.
- Chilling Time: Allow the assembled Nutellamisu to chill in the fridge for at least an hour or, ideally, overnight. This resting time helps the flavours meld together and sets the dessert properly.
- Decorating Just Before Serving: Sprinkle the cocoa powder and chopped hazelnuts just before serving. This keeps them fresh and stops it from melting into the top mascarpone layer.
- Covering While Chilling: Cover the Nutellamisu with plastic wrap or aluminium foil while it’s in the fridge to prevent any other odours from impacting its taste.
Storage
Storage:
Store Nutellamisu covered or in an airtight container in the fridge. It can last for up to 3-4 days when properly stored.
Freezing:
Due to its delicate texture and dairy content, isn’t suitable for freezing. Freezing can cause texture changes and separation upon thawing, resulting in an unpleasant consistency.
Check Out These Dessert Recipes
Another great Tiramisu alternative. This time without coffee but with plenty of raspberries, Great for summer and without raw egg.
Another no bake dessert and a classic with a Twist, we have combined the banana flavours of a Banoffee Pie with lashings of Biscoff taste.
A British classic that will whisk you back to childhood. Serve this delicious dessert up with some fresh hot custard.
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Nutellamisu – Delicious Nutella Tiramisu (No Raw Egg)
Ingredients
- 300 ml Freshly Prepared Coffee
- 2 tbsp Kahlua, optional
- 30 ml Water
- 3 Egg Yolks
- 80 g Caster Sugar
- 400 g Mascarpone
- 420 g Nutella
- 225 g Ladyfingers
- 10 g Cocoa Powder, to decorate
- 20 g Hazelnuts, chopped and toasted, to decorate
Instructions
- Prepare coffee and let it cool. Optionally, add Kahlua and set it aside.
- In a large bowl, combine egg yolks with 40g caster sugar. Prepare a stand mixer with a whisk attachment, if available, and set aside.
- Heat the remaining caster sugar with 30 ml water in a saucepan until the sugar dissolves and the syrup reaches a temperature of 120°C (248°F), or until it thickens and bubbles if a thermometer isn't available. Be careful not to overcook it otherwise it will become too hard and crystalise when pouring it into the egg.
- While the syrup is nearing completion, whisk the egg yolks and sugar. Slowly pour the syrup into the egg mixture while whisking at a low speed.
- Once the syrup is incorporated, increase the speed and beat until the mixture cools completely.
- Gradually add mascarpone to the whipped eggs in small amounts, continuing to whisk until the mixture becomes smooth and lump-free.
- Cover the mixture and refrigerate until you're ready to assemble the Nutellamisu.
- Prepare a 20cm (8 inch) square serving dish for assembling the tiramisu.
- Place the cooled coffee in a flat-bottomed baking dish for dipping the ladyfingers.
- Retrieve the mascarpone mixture from the fridge. Spread a layer across the bottom of the serving dish.
- Dip ladyfingers one by one into the coffee for a few seconds on each side, then line them on top of the mascarpone mixture.
- After creating a full layer of ladyfingers, spread half of the Nutella evenly over the layer. If the Nutella is a little stiff, heat it briefly in the microwave to loosen it (don't make it hot). Take care to spread the Nutella carefully and not break up the sponge fingers.
- Add another layer of mascarpone over the Nutella, followed by another layer of coffee-dipped ladyfingers and the remaining Nutella.
- Finish by layering with the remaining mascarpone.
- Refrigerate the assembled Nutellamisu for at least an hour, preferably overnight, to set.
- Prior to serving, sprinkle sifted cocoa powder and chopped hazelnuts over the surface.
Recipe Notes
- Room Temperature Ingredients: Use room temp mascarpone and eggs for smoother blending.
- Whisking Technique: Whisk yolks and sugar until pale for a fluffy tiramisu base.
- Slow Syrup Addition: Pour sugar syrup slowly into eggs while whisking to maintain smoothness.
- Gradual Mascarpone Addition: Add mascarpone slowly to prevent lumps, ensuring a smooth texture.
- Coffee Soaking Time: Quickly dip ladyfingers in coffee to avoid sogginess.
- Chilling Time: Chill Nutellamisu for at least an hour or overnight for melded flavours.
- Decorating Before Serving: Sprinkle cocoa/hazelnuts just before serving for freshness.
- Covering While Chilling: Cover with plastic/aluminium foil in the fridge to preserve taste.
