NGTV | BAKERY SPECIAL
Nutella Tiramisu: A Decadent Eggless Dessert for Chocolate Lovers
Presented by Chef Romi
If classic tiramisu is loved for its rich coffee flavour and creamy layers, the Nutella Tiramisu takes that indulgence a step further. This easy, eggless version combines coffee-soaked sponge, silky mascarpone cream and the unmistakable hazelnut-chocolate flavour of Nutella. It is an elegant dessert that can be prepared ahead and served chilled.
Ingredients
For the coffee soak:
- 1 cup strong brewed coffee, cooled
- 1 tablespoon sugar
- ½ teaspoon vanilla essence
For the cream:
- 1 cup chilled whipping cream
- ½ cup mascarpone cheese
- 4 tablespoons Nutella
- 3 tablespoons icing sugar
- ½ teaspoon vanilla essence
For layering:
- 18–20 eggless ladyfinger biscuits, or thin slices of eggless vanilla sponge
- 2 tablespoons cocoa powder
- 2–3 tablespoons chopped roasted hazelnuts, optional
Method
Begin by preparing the coffee soak. Combine the cooled coffee, sugar and vanilla essence, then set it aside.
For the cream, whip the chilled whipping cream with icing sugar until soft, fluffy peaks form. Add mascarpone, Nutella and vanilla essence. Fold gently until the mixture becomes smooth and creamy. Avoid overmixing, as the cream can lose its light texture.
Dip each eggless ladyfinger briefly into the coffee mixture. Do not soak the biscuits for too long; they should absorb the coffee while retaining enough structure to hold the layers.
Arrange the first layer of biscuits in a serving dish. Spread half of the Nutella-mascarpone cream evenly over them. Repeat with another layer of coffee-dipped biscuits followed by the remaining cream.
Cover and refrigerate for at least 6 hours, preferably overnight. Before serving, dust the top generously with cocoa powder and finish with roasted hazelnuts or a light Nutella drizzle.
Chef Romi’s Tip: For individual portions, assemble the tiramisu in transparent dessert cups. The visible layers make it especially appealing for parties, cafés and special occasions.
NGTV | BAKERY SPECIAL
Presented by Chef Romi
