Desserts · Part 1 of 3: Ingredients
Make-Ahead Nutella Hazelnut Tiramisu with Frangelico
- Prep
- Cook
- Total
- Serves
- 9
This Nutella hazelnut tiramisu brings together the deep roast of espresso, the nutty warmth of Frangelico, and the creamy indulgence of mascarpone sweetened with Nutella. Layers of coffee-dipped ladyfingers are stacked with a silky hazelnut cream and finished with a glossy Nutella drizzle and toasted hazelnuts.
It is a make-ahead dessert that improves with a long chill, so the flavors meld into a harmonious, spoonable treat. Perfect for a dinner party or a cozy weekend indulgence.
Tiramisu gets a hazelnut upgrade in this recipe, where classic espresso-soaked ladyfingers meet a mascarpone cream enriched with Nutella and a splash of Frangelico. The result is a dessert that tastes like a Piedmont café in a dish: bitter coffee, sweet chocolate-hazelnut spread, and toasted nuts in every bite.
Because it is assembled ahead and chilled, it is an ideal make-ahead dessert for entertaining. The steps are straightforward, and the payoff is a luscious, crowd-pleasing dessert that looks as impressive as it tastes.
Ingredients
- 500 g mascarpone cheese
- 4 large egg yolks
- 100 g granulated sugar
- 180 g Nutella (or chocolate-hazelnut spread), warmed
For dipping
- 1 1/2 cups strong brewed espresso, cooled
- 45 ml Frangelico (hazelnut liqueur)
For layering
- 24 savoiardi (ladyfinger) cookies
- 1 cup roasted hazelnuts, roughly chopped
For topping
- 2 tbsp Nutella (or chocolate-hazelnut spread), warmed
- 1/4 cup roasted hazelnuts, roughly chopped
Why this recipe works
The combination of mascarpone and egg yolks creates a rich, stable cream that sets beautifully when chilled.
Beating the mixture with sugar and warm Nutella incorporates air, giving the cream a light yet dense texture that holds its shape when sliced. The egg yolks are gently cooked by the heat of the warm Nutella, ensuring a safe and silky base.
Dipping the ladyfingers briefly in espresso flavored with Frangelico keeps them moist without turning them soggy. The alcohol adds a subtle hazelnut aroma that complements the Nutella, while the long chilling time allows the layers to meld and the flavors to deepen. The result is a dessert that is both elegant and forgiving.
Notes and substitutions
Use full-fat mascarpone for the best texture; low-fat versions can separate or become watery. If mascarpone is unavailable, a blend of cream cheese and heavy cream can work but will produce a firmer, tangier result. The egg yolks should be at room temperature to blend smoothly with the sugar and Nutella.
For the espresso, brew a strong batch and let it cool completely before dipping; hot liquid will melt the ladyfingers.
Frangelico adds a distinctive hazelnut flavor, but it can be replaced with hazelnut extract or omitted for an alcohol-free version. Savoiardi ladyfingers are crisp and absorb liquid well; if using a softer sponge, reduce the dipping time.
- Frangelico: Use 1 teaspoon hazelnut extract mixed with 2 tablespoons water, or omit and add extra espresso for an alcohol-free version.
- Mascarpone: Substitute an equal amount of full-fat cream cheese softened, but the texture will be slightly firmer; add 2 tablespoons heavy cream to loosen.
- Savoiardi cookies: Use 1 (7-ounce) package of crisp ladyfingers, or substitute a homemade sponge cake cut into strips.
- Espresso: Brew strong coffee using 2 tablespoons instant espresso powder dissolved in 1 1/2 cups hot water.
Equipment
- 9x9-inch baking dish
- Electric hand mixer or stand mixer
- Large mixing bowl
- Shallow dish for dipping
- Rubber spatula
- Plastic wrap