Tiramisu alla Nutella

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?!?”

Tiramisu alla Nutella

The final product.

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.

Tiramisu alla Nutella

Ready to begin…

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.

Tiramisu alla Nutella

Wouldn’t you like a bit too?

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

Check out that texture! Delicious!

Tiramisu alla Nutella

  • 400g Nutella (one container)
  •  500 g marscapone
  •  500ml whipping cream
  •  1.5 packages of Pavesini (or other finger cookies, the same you would use for a classic Tiramisu)
  •  1 cup coffee
  •  1 cup milk
  •  hazelnuts (to sprinkle on top)

Instructions

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!

Enjoy!

7 Responses to Tiramisu alla Nutella

  1. Deanna @ From Casinos To Castles

    Sounds so yummy! I pinned it for later 🙂

    • spoiledexpat

      It is delicious! When I brought it into work it disappeared in about 10 seconds. 🙂

  2. Diana Zahuranec

    Hey there fellow expat! Looks amazing. It’s the kind of dessert you need to bring in to work to, you know, sort of divide the calories. Bookmarked for later!

    • spoiledexpat

      Well hello there! I think you’re right. The calories WERE divided – between my hips, thighs, and co-workers!

  3. Tori

    Hey! How many servings does this make? And what size pan should i use?

    • spoiledexpat

      Hello! I used a 9×13 inch Pyrex glass pan and it served about 10-12 people. I can’t remember the exact number to be honest but people definitely wanted seconds! I’m sure if you made it for a dinner party of 6-8 you’d have large servings PLUS enough for the next day for a treat. 😉

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