Nutella Tiramisu
Thought it impossible to make the quintessential Italian classic dessert even more delicious? Not so! This twist on the traditional tiramisu is a symphony of flavors and textures and is an ode to Nutella and hazelnut lovers everywhere. Perfect for a holiday dessert.
Ingredients
- 3 egg yolks
- 1/2 cup of granulated sugar
- 4 cups of cooled espresso
- 1/3 cup of your choice of liquor (I used espresso vodka)
- 1/4 cup of heavy cream
- 16 ounces of mascarpone at room temperature
- 3 packages of ladyfingers (72 cookies)
- 1/2 cup of Nutella and more for the top layer
- 3/4 cup of semisweet chcolate chips
- Cocoa powder
- 1 cup of chopped hazelnuts
Instructions
- Place a heat proof small bowl over a small sauce pan of simmering water. Do not let the bowl touch the water. Add the eggs and whisk in the sugar. Heat the egg misture mixing frequently until it thickens and turns light yellow and reaches 160°F. Remove from heat and place in refrigerator to cool.
- While the egg mixture is chilling, in a separate bowl add the alcohol to the cooled espresso.
- In a stand mixer, add the room temperature mascarpone cheese, followed by the Nutella, slowly folding the egg mixture on low speed, careful not to overmix. Slowly add the heavy cream. Once all is incorporated, shut the mixer and fold in the chocolate chips, mixing with a rubber spatula.
- Dip lady fingers into espresso alcohol mixture for about 1 second per side – it should be very fast otherwise you can run the risk of the ladyfingers getting soggy. Dust a 13” x 9” square pan with a layer of cocoa powder. Line the pan with the wet lady fingers, breaking if needed to cover. Spread 1/3 of the cream over the layer of cookies (approximately 24 cookies fit per layer) followed by a dusting of the chopped hazelnuts. Prepare a second layer and top with 1/3 the cream mixture, but no nuts on the second layer. Repeat the process for the third and final layer using the last 1/3 of the cream for topping. Hold off on the nuts until the next step.
- Spoon about 1/3 cup of Nutella into a microwave-safe bowl. Heat on low for 20-25 seconds at to loosen. With a rubber spatula, gently spread the Nutella over the last cream layer followed by a dusting of the chopped hazelnuts. Cover with plastic wrap and refrigerate overnight. Once chilled, slice and serve immediately.
