Nutella Tiramisu requires so little effort for such a big payoff it’s almost like cheating! A chocolate hazelnut mascarpone filling gives this classic Italian tiramisu recipe a gourmet flair.
If you can open a jar of Nutella and whip cream, you can make this tiramisu
It’s hard to beat a classic tiramisu, with its layers of creamy mascarpone filling, coffee and liqueur dipped ladyfingers, and cocoa topping. But I have to say, adding Nutella to the mix might just put the whole thing over the top. And best of all, I can’t stress enough how easy this dessert is to put together.
What you’ll need for a Nutella tiramisu
Authentic Italian tiramisu calls for a zabalione (egg yolks, sugar and sweet wine) filling, which is a little more fussy than I like to deal with, plus there’s the issue of raw eggs. My pared down version is just as yummy, and…Nutella 🙂
- Nutella is the star of the show and adds that distinctive chocolate hazelnut flavor.
- mascarpone cheese is a must in an authentic Italian tiramisu and adds richness and body to the creamy filling.
- heavy whipping cream combines with the previous 2 ingredients to form an almost mousse-like texture.
- ladyfinger cookies can be found in most large grocery stores. I used almost all of a 7-ounce package.
- strongly brewed coffee to dip your ladyfingers in. Coffee goes so well with the chocolate hazelnut flavors!
- liqueur of your choice – I used Kahlua, but Frangelico, a hazelnut flavored liqueur would be a great choice, as would Amaretto, or a dark rum. Marsala wine is traditional.
- cocoa powder, unsweetened, dusted on top adds a nice visual contrast as well as a slightly bitter flavor contrast. You could finely grate chocolate on top, instead.
- crushed hazelnuts add a crunchy finishing touch.
tips for making tiramisu in a loaf pan
There are several different ways to layer up a tiramisu, and you can use a variety of pan types. You can use this same recipe to layer up your ingredients in little individual cups, or in ‘slab’ form on a flat sheet pan. It’s just as easy to make in a loaf pan, the presentation is so much fun, and slicing it will definitely produce “oohs” and “aahs” from any audience you might have. If you love the result, try my tiramisu ice cream cake, which is also made in a loaf pan.
- Make sure to line your loaf pan well with plastic cling wrap, covering all sides and leaving extra long ends. This is essential for being able remove it from the pan when it’s done chilling.
- Speaking of chilling, definitely don’t skimp on the chilling time here. At least 6 hours, and ideally overnight is best. This helps the creamy cake cohere and develop that irresistible mousse like consistency.
- Be sure to cover your tiramisu in the fridge so it doesn’t absorb ‘unintended’ flavors.
- The Nutella filling is super creamy and smooth, and a little on the soft side, so I had good luck popping my loaf pan in the freezer for about 20-30 minutes before removing the tiramisu and slicing it.
- Once removed from the fridge or freezer, you’re going to want to slice and serve this tiramisu right away, so don’t plan on leaving it out on the table!
Absolutely, the coffee will give you plenty of flavor.
Most large supermarkets stock them, but they’ll usually be a little hard to spot. Look for them on the very top or very bottom shelves.
If you just can’t find lady fingers, you could use a dense sponge or pound cake. Cut it in a similar shapes, and, if possible, let it dry out overnight (so it will absorb that coffee.)
Why not? In this case you’d have a yummy Nutella tiramisu mousse!
The Nutella adds plenty of sweetness, so no need to add more.
Yes, but I think fresh brewed has better flavor.
Yes, you can wrap in plastic and refrigerate for up to 2 days.
- Nutella S’mores Bars
- Nutella Magic Shell
- Nutella Sandwich Cookies
- Banana Cake with Nutella Buttercream
- Homemade Nutella Liqueur
- 1 1/4 cup heavy whipping cream
- 3/4 cup mascarpone cheese, room temperature
- 1 cup Nutella
- 7 ounce package ladyfingers
- 12 ounces coffee, room temperature
- 3 Tbsp Kahlua or Frangelico liqueur, optional
- 2 Tbsp cocoa powder (for dusting)
- 1/8 cup crushed hazelnuts, for topping
- Line a 9x5 inch loaf pan with plastic wrap, making sure to cover all sides up to the top of the pan.
- Whip the heavy cream until soft peaks form, then fold in the room temperature mascarpone and Nutella using a silicone spatula. Fold gently until no streaks remain, and set aside.
- Combine the coffee and the liqueur in a a bowl, and dip each ladyfinger cookie briefly in the mixture before placing it at the bottom of the lined loaf pan.
- Top with about 1/3 of the Nutella mixture, spreading it around in an even layer over the ladyfingers.
- Add another layer of ladyfingers dipped in the coffee mixture, and very gently press down with a spatula.
- Repeat steps 4 and 5 once more, and end by adding a final layer of the Nutella mixture, spreading it evenly and making sure to get to the corners of the pan.
- Chill the tiramisu at least 6 hours or overnight. Gently remove the tiramisu from the loaf pan to slice (or slice it in the pan) and serve cold.
Questions and Reviews
Do you think it would be good if we subbed cookie butter for Nutella?
I don’t see why that wouldn’t work!
There aren’t enough adjectives to describe how great this is, Sue! We absolutely love it – and the time to make it is nothing compared to so many other Tiramisu recipes! Using Nutella is brilliant! I made it as a “test” for company coming later this month and I know they’ll be thrilled!
Thanks so much Candace, Nutella is pretty amazing, isn’t it??
This sounds like an even better tiramisu. Yum and so simple!!!
You got it!
This recipe looks delicious and I love tiramisu. I can’t eat whipped cream. Do you think I could use Cool Whip or some other non-dairy substitute? Thanks.
I’m sure you could, just go with the one that tastes the best to you.
Sue, this recipe looks sinfully delicious. Brava for your creative, out of the box thinking.
Thanks Ellen, this was dangerously good!