Without further ado, we have Nutellamisu! This is probably one of the most underrated ways to use Nutella, and one of the easiest make-ahead treats. This chocolatey take on tiramisu is super-versatile, making it perfect for any season.
Prep Time:30 mins
Total Time:3 hrs
Yields:8 – 10 serving(s)
Ingredients
- 3 cups cold heavy cream
- 1/2 tsp. kosher salt
- 16 oz. mascarpone
- 2 (13-oz.) containers store-bought Nutella
- 48 ladyfingers
- 3 cups cold espresso or strongly brewed coffee
- 2 Tbsp. Frangelico
- 2 Tbsp. espresso powder
Directions
Step 1
In the large bowl of a stand mixer fitted with the whisk attachment (or using a large bowl and handheld mixer), beat cream and salt on medium speed until soft peaks form (do not whip to stiff peaks).
Step 2
In a large bowl, mix mascarpone and Nutella. Add about one-third of whipped cream to mascarpone mixture and fold to combine. Fold mascarpone mixture into remaining whipped cream.
Step 3
Into a shallow dish or long container large enough to fit ladyfingers, combine espresso and Frangelico. Dip each ladyfinger into coffee mixture for about 1 second. Line the bottom of a 13″ x 9″ pan with dipped cookies (you should be able to fit 2 rows of 12 ladyfingers vertically). Spread half of cream mixture on top. Repeat with remaining ladyfingers and cream mixture.
Step 4
Refrigerate tiramisu until cold, at least 3 hours and up to overnight. Dust with espresso powder
Storage
Nutella tiramisu can be made 5 days ahead. Cover dish with plastic wrap or foil and refrigerate.