Heavenly Nutellamisu - Nutella Tiramisu (Eggless)

Name: Heavenly Nutellamisu - Nutella Tiramisu (Eggless)
Total time: 40 min
Yield: 8 serving
Ingredients: 250 ml Pure cream; 500 g mascarpone; 60 g icing/confectioners sugar; 350 g Nutella; 80 ml milk; 125 ml strong black coffee; 1 teaspoon light brown sugar; ½ teaspoon vanilla essence; 300 g savoiardi/ladyfinger/sponge finger biscuits; cocoa powder for dusting

User Reviews

5.0

3 reviews

Excellent

Total Time
40 mins
Servings
8
Calories
759 kcal
Course
Dessert
Cuisine
Italian

Heavenly Nutellamisu - Nutella Tiramisu (Eggless)

Zara Shaw

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Nutellamisu! Fast and easy nutella tiramisu with the traditional flavours of coffee and mascarpone, with a layer of Nutella and made without eggs.

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Ingredients

Servings

250 ml Pure cream (35% milk fat with no thickeners added)
500 g mascarpone
60 g icing/confectioners sugar
350 g Nutella
80 ml milk (any fat content) plus extra if needed
125 ml strong black coffee (warm)
1 teaspoon light brown sugar
½ teaspoon vanilla essence
300 g savoiardi/ladyfinger/sponge finger biscuits approx 20-25 biscuits (depending on the brand)
cocoa powder for dusting Dutch processed

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Instructions

For US units of measure refer to ingredients list above and select US customary

I used a 24cm x 19 cm (9½" x 7½") dish for this recipe.
Add warm coffee (125ml) and light brown sugar (1 tsp) to a small bowl (that is the right size & shape to fit a whole biscuit) and mix to combine. Set aside to cool.
Place Nutella (350g) and milk (80ml) in a medium bowl and mix until combined (adding more milk as needed) and set aside.
In a large bowl, combine cream (250ml), icing sugar (60g) and vanilla (½ tsp) and whip into soft peaks.
Fold mascarpone (500g) into cream mixture to combine.
One at a time, dip savoiardi biscuits into coffee, and then place into the base of your dish to create a single layer (cutting to fit if needed - see my notes).
Spread Nutella mixture over biscuit layer, and spread out evenly to cover.
Spoon half of the cream mixture over the Nutella layer, and spread out evenly to cover.
Repeat with another layer of coffee soaked biscuits.
Finish with remaining cream, cover and refrigerate for 4 to 5 hours - ideally overnight.
Dust the top with cocoa powder to serve.

Notes

*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*
When you are dunking/dipping the savoiardi (ladyfinger) biscuits in the coffee, don't let them sit for long. Just a quick dip to submerge them is all they need. They soak up the liquid very quickly, and can get mushy fast! The size and texture can also vary between brands.
You may need to cut/trim some of the sponge finger biscuits to fit your dish - I like to make the layers go all the way to the edge. If you need to cut them I find it's easiest to dip them (quickly!) first, then cut them. This way they don't shatter when you cut them.
Milk is combined with the Nutella to make it more spreadable.
I like to use dutch processed cocoa powder for dusting on top of the finished dish, the taste is much richer and more chocolatey than just standard cocoa powder.