Nutella Tiramisu

Procedure

Making the Mascarpone Cream: Separate the egg yolks from the egg whites.

Beat the egg yolks with the sugar until they become light and fluffy.

Add the mascarpone by spoonfuls, continuing to whisk at low speed to avoid lumps.

In a separate bowl, beat the egg whites until stiff and gently fold them into the mascarpone mixture using bottom-up movements.

If you want an even more "Nutella-y" cream, you can incorporate two tablespoons of Nutella directly into part of the cream.

Layering: Prepare the coffee, add a little sugar and let it cool in a low bowl.

Quickly dip the ladyfingers in the coffee (they must not fall apart) and create the first layer on the bottom of a baking dish.

Spread half of the mascarpone cream over the biscuits.

Take the Nutella and drizzle it over the cream, creating streaks or a light layer.

Second Layer and Rest: Repeat the operation with a second layer of soaked ladyfingers and cover with the remaining cream.

Smooth the surface well and let it rest in the refrigerator for at least 4 hours. This step is essential for the flavors to meld and the consistency to be perfect.

The Finishing Touch: Just before serving, sprinkle generously with bitter cocoa.

The chef recommends:

If you want to go a step further, add some toasted hazelnut crumbs on top for a crunchy touch reminiscent of Nutella.