Delicious Nutellamisu recipe - VJ cooks + quick video

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If you love Nutella and you love Tiramisu then this Nutellamisu is the ultimate dessert for you. An excellent dessert to share at Christmas time.

A piece of Nutellamisu in a white bowl with a spoon next to it on a wooden bench.

If you are looking for a make-ahead Christmas dessert that serves a crowd, this Nutellamisu is a show stopper! The recipe has all the flavour of a classic Italian Tiramisu but without the fuss, it is an egg free version that can be whipped up super quick. It can be made two days in advance which takes some of the pressure off you in the kitchen.

The ingredients for Nutellamisu sitting on a wooden bench

We love Nutella in our family so I thought I would add it to one of my favourite desserts: Tiramisu. The mascarpone cream is whipped up in minutes then layered with ladyfingers soaked in Nutella and coffee. Topped off with a silky Nutella ganache. Good quality Dutch cocoa powder is then sprinkled over the top which makes it look sensational.

For another amazing Nutella recipe be sure to check out the Nutella Gateau recipe on my website. Or for a fun spin on tiramisu, why not try my Hot Cross Bun Tiramisu?

A large glass dish with Nutellamisu in it on a wooden bench.

I served this to a group of eight of my girlfriends who gave it rave reviews, plus there was enough for leftovers the next day. To add a pop of colour I have simply placed a sliced strawberry on top of each piece. This is the perfect Christmas dessert as you can make it a couple of days before and have it waiting in the fridge ready to serve to your family on the 25th.

If you love the combination of sponge, chocolate and cream, you might also like my Chocolate Roulade. A gluten free, showstopper, chocolate-lover's dessert!

HOW TO MAKE NUTELLAMISU:

First of all whisk the cream until soft peaks form. While your mixer is running at low speed pour in the vanilla and caster sugar. Once these are well incorporated add the mascarpone and beat until stiff peaks form.

Whipped cream in the bowl of a stand mixer sitting on a grey bench.

Whipped cream and mascarpone sitting in the bowl of mixer on a grey bench.

Make sure you scrape down the sides of the bowl and give it another quick whisk to combine it all together. Now it is time make up the coffee liquid to dip the sponge fingers in to.

The ingredients for Nutellamisu sitting on a grey bench.

Simply whisk the Nutella with instant coffee and boiling water until it is all dissolved. Dip the sponge fingers ( savoiardi ) into the mix and then place them evenly in the bottom of the dish.

Nutella and instant coffee in a glass bowl ona grey bench.

Coffee in a glass bowl next to a packet of sponge fingers.

Don't let the ladyfingers soak in the coffee mixture too long as they will fall apart, just a dunk for a few seconds is enough.

I have a large Pyrex dish - which I bought from Briscoes. It is 23 x 33 cm so if you have a smaller dish you may want to do three layers instead of two like I have.

Lady fingers soaked in coffee in a glass dish on a grey bench.

Ladyfingers and cream layered up in a glass dish on a grey bench.

Once you have completely filled the bottom layer with sponge fingers spread over the mascarpone cream - then repeat this process again one more time. You won't believe how easy the Nutella ganache is to make.

The ingredients for nutella ganache sitting in a glass bowl.

Nutella ganache being whisked in a glass bowl.

Melt the second serve of Nutella in the microwave for about 45 seconds until it is soft and warm. Add the cream then whisk until it is smooth and there are no lumps.

If you do not have a microwave you can do this easily in a small saucepan on low heat on the stove top. Pour the ganache over the top mascarpone layer then tilt the dish from side to side so the whole surface is covered evenly.

Cocoa being sprinkled over a complete Nutellamisu in a large glass dish on a grey bench.

Almost finished just sift over the cocoa powder, this gives it a lovely rich colour. Pop it into the fridge for at least four hours but preferably overnight or even two nights.

A large dish of nutellamisu and a white bowl with a piece of nutellamisu sitting on a wooden bench.

I hope your family and friends love this delicious dessert as much as mine does. I have already had so many lovely compliments about it. I'm sure I'll be making it again and again in the future.

For other show-stopping recipes to make for your friends and family, be sure to check out my Chocolate Brownie Trifle, Super Sized Berry Pavlova and my Chocolate Mousse Cake or my Chocolate Roulade.

Recipe FAQs:

What is the best way to serve Nutellamisu?

To make it easier to serve - use a knife to cut the portions before lifting each out with a spatula. Garnish with a sliced strawberry on top of each piece.

What size dish should I use?

I have a large Pyrex dish - which I bought from Briscoes. It is 23 x 33 cm so if you have a smaller dish you may want to do three layers instead of two like I have.

Storage:

This Nutellamisu does benefit from being chilled in the fridge for a long time. I would recommend making it at least 4 hours before you wanted to serve it, but a day ahead of time would be even better.

Nutellamisu will keep well in an airtight container in the fridge for up to 4 days from the day it was made.

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Nutellamisu

Yield: 8-12 serves

Prep Time: 25 minutes

Additional Time: 4 hours

Total Time: 4 hours 25 minutes

If you love Tiramisu and you love Nutella then this is the perfect make-ahead dessert for you!

Ingredients

Mascarpone cream

425ml cream
1 tsp vanilla extract
¼ cup caster sugar
500g mascarpone

Sponge fingers

150g nutella
2 Tbsp instant coffee granules
350ml boiling water
300g Ladyfinger (savoiardi) sponge biscuits (approx 36)

Nutella ganache

200g Nutella
75mls cream

To Serve

2 tbsp dutch Cocoa powder
10 strawberries, sliced (optional)

Instructions

In the bowl of a stand mixer start beating the cream, pour in vanilla and sugar then whisk until soft peaks form.
Add mascarpone and continue to whip to stiff peaks. Scrape mixture from the edges and whip one more time.
In a seperate bowl add Nutella and coffee granules, pour in boiling water and whisk together until they have dissolved.
Dip Ladyfingers in the Nutella/coffee mixture for a few seconds each then place in the bottom of a baking dish. My baking dish is 23 x 33 cm and I had 16 sponge biscuits in the first layer.
Spread half of the mascarpone mixture on top of the first layer of ladyfingers. Repeat process with the second layer of ladyfingers and cream mixture.
Now to make the Nutella ganache. Melt Nutella in the microwave in 20 second bursts until it is warm and melted. (You can also do this on a low heat on the stovetop). Remove from microwave and whisk in cream until it is smooth with no lumps.
Pour Nutella ganache over the top mascarpone layer, tip the dish to each side so the ganache spreads evenly out to the edges.
Sift over cocoa powder until completely covered.
Refrigerate for at least 4 hours or overnight if possible.
Use a knife to cut each piece before lifting out with a spatular. Garnish each serve with a sliced strawberry.

Notes

This dessert can be made 2 days in advance - it gets even tastier as it sets in the fridge.
If you want a more “adult” flavour - add 60mls of Frangelico to the coffee mixture.
If you want an extra Nutella hit - double the ganache and put a layer under the second layer of ladyfingers.
My dish is 23 x 33 cm - so quite large, if you have a smaller dish you may want to split it into 3 layers.
Don't let the Ladyfingers soak in the coffee mixture as they will fall apart, just a quick dunk for a few seconds is enough.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 598Total Fat: 47gSaturated Fat: 30gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 105mgSodium: 351mgCarbohydrates: 38gFiber: 2gSugar: 23gProtein: 7g

Nutritional values are approximate. Please use your own calculations if you require a special diet.