Make-Ahead Nutella Hazelnut Tiramisu with Frangelico Step-by-step instructions

Before you start

Before starting, measure all ingredients and have them at the ready. Brew 1 1/2 cups of strong espresso and let it cool to room temperature. Warm the 180 g of Nutella in a microwave-safe bowl for about 15 seconds to make it pourable.

Roughly chop the roasted hazelnuts, setting aside 1/4 cup for the topping. Have a 9x9-inch baking dish and a shallow dish for dipping ready. The mascarpone and eggs should be at room temperature for the smoothest cream.

Instructions

Make the Cream and Prepare the Dip

1. 1Make the Nutella Mascarpone Cream
   In a large mixing bowl, combine the mascarpone, egg yolks, granulated sugar, and 180 g of warmed Nutella. Beat with an electric mixer on medium speed until the mixture is smooth, glossy, and thoroughly combined, about 2 to 3 minutes. Scrape down the sides of the bowl as needed. The cream should be thick and spreadable, not runny.
   Look for The mixture is silky and holds soft peaks when the beaters are lifted.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Warm the Nutella for 15 seconds in the microwave to make it easier to blend.
2. 2Combine Espresso and Frangelico
   In a shallow dish, stir together the cooled espresso and 45 ml of Frangelico. Set the dish next to the assembly area. Have the ladyfingers and chopped hazelnuts ready.
   Look for The liquid smells of coffee and hazelnut.
   Tip Use a dish wide enough to dip the ladyfingers without breaking them.

The mascarpone cream should be smooth, glossy, and thick, with no lumps of sugar or Nutella. The espresso-Frangelico mixture should be well combined and at room temperature. The ladyfingers and hazelnuts should be measured and ready. The cream should not be runny; it should hold soft peaks. If the mixture looks curdled, it may have been overbeaten or the ingredients were too cold.

Assemble and Chill

3. 3Dip Ladyfingers and Layer
   Working one at a time, dip each ladyfinger into the espresso mixture for about 1 second per side, just enough to moisten without soaking. Arrange 12 dipped ladyfingers in a single layer in the bottom of a 9x9-inch dish. Spread half of the mascarpone cream evenly over the ladyfingers. Sprinkle with half of the chopped hazelnuts.
   Look for The ladyfingers are soft but hold their shape.
   Tip Do not over-soak; a quick dip keeps the layers from becoming soggy.
4. 4Repeat Layers
   Dip the remaining 12 ladyfingers in the espresso mixture and arrange them over the first cream layer. Spread the remaining mascarpone cream over the top, smoothing it into an even layer. Sprinkle with the remaining chopped hazelnuts.
   Look for The top is smooth and the layers are visible at the edges.
   Tip For a neat finish, use an offset spatula to spread the cream.
5. 5Chill the Tiramisu
   Cover the dish with plastic wrap and refrigerate for at least 6 hours, or overnight, until the tiramisu is set and the flavors have melded. The chilling time is essential for the layers to firm up.
   Look for The cream is firm and the ladyfingers have softened completely.
   Tip Chilling overnight yields the best texture and flavor.

The layers should be even, with the ladyfingers forming a neat base and the cream spread to the edges. The top should be smooth, and the hazelnuts scattered evenly. The dish should be covered tightly with plastic wrap and placed in the refrigerator. After chilling, the tiramisu should be firm to the touch and the ladyfingers softened. The aroma should be of coffee, chocolate, and hazelnut.

Finish and Serve

6. 6Finish with Nutella and Hazelnuts
   Just before serving, warm the 2 tablespoons of Nutella until drizzling consistency. Drizzle the warm Nutella in a zigzag pattern over the top of the chilled tiramisu. Scatter the remaining 1/4 cup of chopped hazelnuts over the surface.
   Look for The Nutella ribbons look glossy and the hazelnuts are evenly scattered.
   Tip Warm the Nutella in 10-second bursts to avoid overheating.
7. 7Scoop and Serve
   Using a large spoon, scoop out portions of the tiramisu, making sure to get all layers. Serve chilled. The dessert can be plated individually or served directly from the dish.
   Look for The tiramisu holds its shape when scooped.
   Tip For clean slices, use a knife dipped in hot water and wipe between cuts.

The warm Nutella should drizzle easily in a zigzag pattern, and the chopped hazelnuts should stick to the top. The tiramisu should look inviting with glossy ribbons and crunchy nuts.

When scooped, the layers should hold together, and the texture should be creamy and moist. The dessert should be served chilled, with each spoonful revealing the coffee-soaked ladyfingers and rich mascarpone cream.

Common mistakes

A common mistake is over-soaking the ladyfingers, which makes the tiramisu watery and mushy. Dip each cookie quickly, about 1 second per side. Another pitfall is overbeating the mascarpone cream, which can cause it to curdle; beat just until smooth and glossy.

Also, be sure to chill the assembled tiramisu long enough; cutting it too early will result in a loose, messy dessert. Finally, use a good-quality Nutella and roasted hazelnuts for the best flavor.

How to tell it’s done

The tiramisu is done when it has chilled for at least 6 hours and the cream is set enough to hold its shape when scooped. The ladyfingers should be soft and fully moistened but not mushy.

The top should be smooth and the layers visible. For food safety, the egg yolks are cooked by the warm Nutella; the mixture should reach 160°F (71°C) when tested with a thermometer. After chilling, the dessert is ready to serve.

• Egg dishes: 160°F (71°C) in the thickest part