Nutella Tiramisù Recipe

Chill equipment

Place the bowl and whisk attachment you'll use to whip the cream in the refrigerator for at least 10–15 minutes so the cream whips better.

Brew the espresso or very strong coffee, let it cool to room temperature. Stir in the coffee liqueur if using. Transfer to a shallow dish wide enough to dip ladyfingers.

Whisk egg yolks and sugar

In a medium heatproof bowl, whisk the 4 egg yolks with 100 g granulated sugar until the mixture is pale, slightly thickened and the sugar granules start to dissolve (about 2–3 minutes).

Optional gentle tempering (for safety)

If you prefer to cook the yolks for safety, set a saucepan of simmering water and place the bowl over it (bain-marie). Whisk continuously for about 5–6 minutes until the mixture registers 70–75°C (160–167°F) and thickens slightly. Remove from heat and cool for a few minutes.

Combine with mascarpone

Fold the mascarpone (500 g) into the egg yolk mixture in batches until smooth and lump-free. Add a pinch of salt and 1 tsp vanilla extract and mix gently to combine.

Whip cream

Pour the chilled heavy cream (300 ml) into the chilled bowl and whip to medium-stiff peaks. Do not overwhip; peaks should hold but still be creamy.

Fold whipped cream in

Gently fold about one-third of the whipped cream into the mascarpone mixture to lighten it, then fold in the remaining cream in two additions until homogeneous and smooth.

Add Nutella

Warm the Nutella slightly if it is very thick (microwave 10–15 seconds or set the jar in warm water) so it becomes spreadable. Reserve about 4–5 tablespoons of Nutella for drizzling/decoration. Fold the remaining Nutella (about 200–220 g) into the mascarpone-cream mixture in two additions so the mixture becomes swirled and evenly flavored. If you prefer fully uniform chocolate flavor, beat the Nutella a little before folding.

Prepare ladyfingers

Quickly dip each ladyfinger for 1–2 seconds per side into the cooled espresso mixture — don't soak them or they'll become soggy. Lay the dipped ladyfingers in a single even layer in a 23x33 cm (9x13 in) baking dish or similar size.

First layer

Spread about half of the Nutella-mascarpone cream evenly over the first layer of ladyfingers, using an offset spatula to smooth. If you want pockets of extra Nutella, dot small spoonfuls of the reserved Nutella across the layer and lightly swirl with the spatula.

Second layer

Place a second layer of quickly dipped ladyfingers over the cream, fitting them closely. Spread the remaining cream evenly over the second layer. Use the reserved Nutella for decorative drizzles or small dots and swirl lightly to create a marbled top.

Cover and chill

Cover the assembled tiramisù tightly with plastic wrap and refrigerate for at least 6 hours, preferably overnight (8–12 hours) so flavors meld and texture firms.

Dust and garnish

Just before serving, dust the top evenly with 2 tablespoons unsweetened cocoa powder using a fine sieve. Scatter optional chocolate shavings or chopped toasted hazelnuts (about 30 g) over the top for texture.

Slice with a warm, dry knife (wipe blade between cuts for clean slices) and serve chilled. Store leftovers covered in the refrigerator for up to 3 days.