Nutella Tiramisu

 

It's a little dribbly but it's goooooood.

I didn’t think I liked tiramisu until I was tempted to try some in a little deli in Venice where tiramisu was their specialty. That’ll do it!

It was delicious. I haven’t eaten it since because I figured it would be a let down - how could mine stack up to the professionals?

Well, apparently tiramisu is easy to get right, because I NAILED it on the first go. It’s a really simple recipe that doesn’t use a ton of ingredients (but they are a little niche, it’s not all store-cupboard stuff) and the best part is that it is encouraged to make a day in advance! It’s even better after it is allowed to rest and mingle overnight. Perfect for having company over (a concept I’ve nearly forgotten) or for prepping on a Friday night and enjoying all weekend.

You need a nice deep dish for this, mine was about 20x10cm and I got three layers. I think having two layers is more traditional, so a bigger dish will be needed for that.

Makes about 6-8 portions depending on hunger

Ingredients for the coffee liqueur dip

• Approx 100ml of espresso (2 nespresso pods for me)
• 1 tbsp kahlua
• 1 tbsp Frangelico (optional)

 

Ingredients for the tiramisu

• 2 eggs, separated
• 250g mascarpone
• 100g nutella
• 50g caster sugar
• 200g packet sponge fingers
• A sprinkling of cocoa powder, to finish

 

Method

Make the coffee dip by mixing everything together in a bowl and setting aside to cool a little.

Whip the 2 egg whites until you get stiff peaks and set aside.

Okay, this is the third bowl if you’re counting. Mix together the mascarpone and Nutella until incorporated together.

In a larger (final) bowl, whip together the 2 egg yolks with the caster sugar.

Add the mascarpone mix to the yolk mixture and mix well.

Gently fold in the egg whites.

Now, you want to set up your assembly station. Get your dish ready as well as the sponge fingers and coffee dip.

Dip one sponge finger at a time in the coffee mixture, ensuring the whole thing is submerged for no longer 3 seconds (or it’ll get too mushy).

Add each sponge finger to the bottom of  the dish you’re using until covered. 

Pour over 1/3 of the mascarpone mixture and smooth it out to the edges.

Then repeat with another layer of fingers. 

Add another 1/3 of mascarpone, and then the last layer of fingers and top with the remaining mascarpone.

Sprinkle with cocoa powder and place in the fridge to set for at least 4 hours but it’s even better if left overnight.

Slice and serve once it's beautifully set.