Make-Ahead Nutella Hazelnut Tiramisu with Frangelico Tips, FAQ & printable recipe

Tips for success

For the best flavor, use a high-quality chocolate-hazelnut spread like Nutella, and choose roasted hazelnuts that are already toasted and lightly salted. If you have raw hazelnuts, toast them in a dry skillet over medium heat for 5 to 7 minutes, then rub off the skins.

The espresso should be strong and cooled; you can use decaf if you prefer. Adjust the amount of Frangelico to taste, but keep the total liquid ratio balanced.

To achieve clean slices, use a large knife dipped in hot water and wipe it dry between cuts. For a more elegant presentation, pipe the mascarpone cream in a decorative pattern before adding the topping.

The tiramisu can be made up to 2 days ahead, making it an excellent make-ahead dessert. Always keep it refrigerated until serving, and let it sit at room temperature for about 10 minutes to take off the chill for the best flavor.

Variations

• Mocha Tiramisu: Add 1 tablespoon of instant espresso powder to the mascarpone cream for an extra coffee kick. Substitute the Frangelico with coffee liqueur for a mocha twist. Top with a dusting of cocoa powder instead of the Nutella drizzle.
• Chocolate Hazelnut Layer Cake: Use a layer of chocolate sponge cake instead of ladyfingers. Brush the cake with the espresso-Frangelico mixture and layer with the mascarpone cream and chopped hazelnuts. Chill and serve as a cake.
• Raspberry Hazelnut Tiramisu: Add a layer of fresh raspberries or raspberry preserves between the ladyfinger and cream layers. The tartness of the raspberries balances the sweetness of the Nutella. Garnish with fresh raspberries and extra hazelnuts before serving.
• Salted Caramel Nutella Tiramisu: Drizzle salted caramel sauce over the top instead of extra Nutella. Sprinkle a pinch of flaky sea salt over the caramel. The salt enhances the chocolate and hazelnut flavors beautifully.

Storage and make-ahead

Fridge

Store leftover tiramisu covered in the refrigerator for up to 3 days. Keep it chilled and serve cold.

Freezer

Freeze the assembled tiramisu without the topping for up to 1 month.

Reheat

This dessert is served cold; do not reheat. If frozen, thaw in the refrigerator overnight before serving.

Store leftover tiramisu in an airtight container or tightly covered with plastic wrap in the refrigerator for up to 3 days. The dessert is best enjoyed within 2 days, as the ladyfingers may soften further over time. Keep it chilled until ready to serve. Do not leave it at room temperature for more than 2 hours.

This tiramisu is perfect for making ahead. Assemble the dish completely, cover, and refrigerate for at least 6 hours or up to 2 days. The longer chilling time allows the flavors to meld and the texture to set. If making more than 24 hours ahead, wait to add the final Nutella drizzle and hazelnut topping until just before serving to keep the top crisp and glossy.

Serving ideas

Serve the tiramisu chilled, straight from the refrigerator for the best texture. Scoop generous portions with a large spoon, making sure to include all layers. For a polished look, use a spatula to lift out a square and place it on a dessert plate.

Dust with a little cocoa powder or shaved chocolate if desired, though the video does not show this. Pair with a small espresso or a glass of Frangelico on the side.

This dessert is rich and satisfying, so a small portion goes a long way. It pairs beautifully with a cup of coffee or a dessert wine.

For a special occasion, garnish each plate with a whole roasted hazelnut or a small dollop of whipped cream, but keep it simple to let the tiramisu shine. Serve within 30 minutes of removing from the refrigerator to maintain the perfect consistency.

Frequently asked questions

Recipe card

Make-Ahead Nutella Hazelnut Tiramisu with Frangelico

Prep 30 minCook 0 minRest 6 hTotal 6 h 30 minServes 9

Ingredients

• 500 g mascarpone cheese
• 4 large egg yolks
• 100 g granulated sugar
• 180 g Nutella (or chocolate-hazelnut spread), warmed
• 1 1/2 cups strong brewed espresso, cooled
• 45 ml Frangelico (hazelnut liqueur)
• 24 savoiardi (ladyfinger) cookies
• 1 cup roasted hazelnuts, roughly chopped
• 2 tbsp Nutella (or chocolate-hazelnut spread), warmed
• 1/4 cup roasted hazelnuts, roughly chopped

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.

Contains: gluten, eggs, milk, tree nuts, sulfites

Estimated nutrition per serving

Calories

480

Protein

8 g

Carbohydrates

45 g

Fat

30 g

Automatic estimate from the ingredient list, not laboratory-verified.