Nutellamisu - Delicious Nutella Tiramisu (No Raw Egg)
A twist on an Italian Classic. If you are a Nutella lover, this is the ultimate dessert for you! Our Nutella Tiramisu or "Nutellamisu" is packed with all the original tastes of a classic Tirasmisu with the added decadence of Nutella spread layered in.
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Servings: 8
Calories: 703kcal
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.
Nutrition Estimate
Calories: 703kcal | Carbohydrates: 64g | Protein: 11g | Fat: 44g | Saturated Fat: 31g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 185mg | Sodium: 95mg | Potassium: 307mg | Fiber: 4g | Sugar: 40g | Vitamin A: 956IU | Vitamin C: 0.2mg | Calcium: 154mg | Iron: 4mg