It all started with a surreptitious link and message on Facebook from a colleague.
“Oh! Are you going to make this for us, or what??”
I had a look at the picture. Tiramisu alla Nutella. Hmmmm, could be interesting. I immediately responded to my colleagues “Of course I’ll make this for you! I don’t have anything better to do with my spare time – why not?!?”
I then proceeded to take 2 months, much bribing, (and a little verbal abuse I must say regarding my moral compass, “So you’re a liar then? Say you’ll make us a treat and then you don’t??”) and a final desperate attempt to lay the naysayers to rest.
When all was said and done, I actually prepared the dessert in about a half hour. But let me tell you, the journey to get there required the same force as the first Everest expedition.
It was well worth it though.
I brought my Tiramisu alla Nutella into work all smiles (read: a very SMUG smile) and unveiled it at lunch to a most welcoming audience.
Tiramisu alla Nutella
0. Make coffee, add milk, and set aside to cool. You’ll be dipping the Pavesini in here so make sure you have enough. It can be as strong or light as you want. If you want a REALLY sweet Tiramisu (which I don’t recommend) you could even add a little sugar or Kahlua.
1. Mix the entire container of Nutella with the marscapone in a large bowl. I used a spoon to do this. you’re trying to get a completely homogenous mixture. Look for a light brown colour.
2. Whip the whipping cream. Whip it good. If you don’t know how to do this, just pour the whipping cream into a separate large bowl and get our your hand mixer. Mix on medium to high speed until you get the consistency of, well, whipped cream. This could take up to 4 or 5 minutes, so relax if it seems like it’s not working.
3. Once you’ve got whipped cream – add it into your marscapone/Nutella mix. Add your whipped cream in thirds, then fold in. Try not to overwork the mixing as the end goal here is a mousselike cream that you’ll be layering over the lady fingers.
4. Now you’re ready to go. I recommend opening up your packages of Pavesini/lady fingers and putting them all together in a large bowl or some other container just so they’re within easy reach.
5. Take one Pavesini, dip the top (rounded) half in the coffee/milk, flip over and place it dipped side UP in your pan. Continue until you have on complete layer.
6. Spoon in the Nutella/marscapone/whippin cream then smooth it out to cover the entire pan. I was using a large Pyrex pan for this and managed to make 3 layers, so you should probably shoot for about one third of the Nutella mixture per layer.
7. Do the same thing with the Pavesini until you have layer two.
8. Spoon another third of the Nutella cream on the Pavesini and spread out.
9. Do the same thing with the Pavesini until you have layer three.
10. Spoon the remaining Nutella mixture over the Pavesini and spread out. At this point, add on the hazelnuts. (When I made this, I didn’t have hazelnuts, so I sprinkled on pine nuts and slivered almonds.)
11. Cover and let sit in the fridge for at least 4 hours before serving.
TIP: Don’t take too many “tastes” of the Nutella mixture while making this otherwise you won’t have enough at the end!