Today's recipe is for Nutellamisu, which is the heavenly combination that is Nutella Tiramisu, also known as Nutellamisu. This is an eggless tiramisu, so it's quick and easy to put together plus if you are time-poor this is a perfect make ahead dessert. It has all the traditional flavours that you associate with this gorgeous Italian dessert, like coffee and mascarpone, but with a layer of Nutella as well.
Mmmmm...Nutella...
So Nutellamisu...who knew this was a thing? Not me! Nutella and tiramisu sounded like a match made in food heaven to me, and when I started researching this recipe I found this term "nutellamisu" - love it!
Table of Contents
Why you will love this nutellamisu recipe
- It's an easy, make ahead dessert.
- But it's still spectacular!
- This nutella tiramisu is made without eggs so it's great for people with egg allergies.
- It's tiramisu. With Nutella!!!
What you need to make nutella tiramisu
- cream - I use what we call "pure cream" here in Australia. It has 35% milk fat with no added thickeners.
- mascarpone - a soft Italian spreadable cheese, with a slightly sweet taste.
- savoiardi biscuits - also known as ladyfingers or sponge fingers.
- Nutella - hazelnut and cocoa flavoured spread.
- milk - any fat content is fine.
- icing sugar - confectioner's sugar
- vanilla
- black coffee
- light brown sugar
- cocoa powder for dusting - I use dutch processed
*Please see the recipe card below for exact quantities and detailed instructions
Step by step photos
- Combine the coffee and light brown sugar.
- Add milk to Nutella, and mix until combined.
- Add vanilla and icing sugar to cream.
- Whip cream into soft peaks.
- Fold mascarpone into cream.
- Dip savoiardi biscuits into coffee one at a time, and create a layer in the base of the dish.
- Spread Nutella mixture over biscuits.
- Spread half of the cream mixture over the Nutella layer.
- Repeat another layer of coffee soaked biscuits.
- Finish with remaining cream.
Top tips
- 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 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.
Watch how to make it
Variations and serving suggestions
- I like to serve this nutellamisu decorated with strawberries on top.
- Chocolate shavings would be a good option too.
- Ferrero Rocher chocolates would also be a yummy decoration, keeping with the whole Nutella hazelnut chocolate theme.
- How about a boozy tiramisu? Substitute out the coffee for Frangelico (a hazelnut liqueur) to soak the biscuits in.
- Or keep the coffee and add in some alcohol to it like Amaretto, Kahlua, Marsala or dark rum.
The word tiramisu translates to "pick me up" or "cheer me up" in Italian - tirami (pull me) and su (up).
Other recipes you may enjoy
Speculoos Tiramisu - another great new flavour twist on the classic tiramisu using Biscoff cookie butter Lotus cookies. It's also egg free!
Mascarpone Nutella Creme - a rich, thick and decadent Nutella dessert made with mascarpone cheese. One bowl, no mixer required and make ahead!
No Bake Nutella Bars - a dream come true for Nutella fans, with a Nutella and biscuit base, topped with more Nutella and chocolate.
White Chocolate and Raspberry Blondies - super fudgy and bursting with white chocolate chips and swirled with raspberry jam.
Heavenly Nutellamisu - Nutella Tiramisu (Eggless)
Ingredients
- 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
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
- 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.
Tried this out last night, everyone loved it. Really easy too. Loved that I could make it the day before.
Great Sandie!