Ultimate Nutella Tiramisu: No-Bake Italian Dessert Perfection

Luxuriously creamy, decadent, and bursting with rich hazelnut-chocolate flavor, this Nutella Tiramisu is an irresistible twist on the classic Italian dessert. By swapping traditional coffee and cocoa for layers of espresso-soaked ladyfingers, a velvety mascarpone-Nutella cream, and generous drizzles of pure hazelnut spread, this dessert comes together with zero baking required and is guaranteed to steal the show at any gathering.

Ingredients

The Creamy Nutella Mascarpone Layer:

• Mascarpone Cheese: 16 oz (450g), softened to room temperature

• Nutella (Hazelnut Spread): 1 cup (plus extra for drizzling)

• Heavy Whipping Cream: 1.5 cups (cold)

• Powdered Sugar: 1/3 cup (adjust to taste, keeping in mind the sweetness of Nutella)

• Vanilla Extract: 1 teaspoon

• A pinch of salt: Enhances the chocolate and hazelnut flavors

The Espresso Soak:

• Strong Brewed Espresso or Coffee: 1.5 cups, cooled to room temperature

• Frangelico or Coffee Liqueur: 2 tablespoons (optional, adds an extra depth of flavor)

The Assembly & Topping:

• Ladyfingers (Savoiardi): 24 to 30 cookies (about 2 standard packs)

• Chopped Toasted Hazelnuts: 1/2 cup (for an amazing crunch)

• Grated Dark Chocolate or Cocoa Powder: For dusting the top

Step-by-Step Instructions

Step 1: Whisk the Whipped Cream

1. In a large chilled mixing bowl, combine the cold heavy whipping cream and powdered sugar.

2. Using a hand mixer or stand mixer fitted with the whisk attachment, beat on medium-high speed until stiff peaks form. Set aside in the refrigerator.

Step 2: Make the Nutella Mascarpone Filling

1. In a separate, large bowl, beat the softened mascarpone cheese and vanilla extract for about 1 minute until smooth and creamy.

2. Add the 1 cup of Nutella and a tiny pinch of salt to the mascarpone. Beat on medium speed until completely smooth and uniformly combined.

3. Gently fold the whipped cream into the Nutella-mascarpone mixture in two batches using a spatula, being careful not to deflate the air. You should have a light, fluffy, and decadent chocolate-hazelnut mousse.

Step 3: Prepare the Coffee Soak

1. Pour the cooled espresso (and liqueur, if using) into a shallow dish or wide bowl.

Step 4: Assemble the Tiramisu

1. Quickly dip each ladyfinger into the espresso mixture for just 1 to 2 seconds per side. Do not soak them too long, or they will become soggy!

2. Arrange the soaked ladyfingers in a single, snug layer across the bottom of an 8×11-inch or 9×13-inch baking dish, breaking a few cookies if necessary to fill any gaps.

3. Spread half of the Nutella mascarpone cream evenly over the layer of ladyfingers.

4. Optional Flavor Boost: Warm a few tablespoons of Nutella slightly in the microwave so it’s runny, and drizzle it in zig-zags across the cream layer.

5. Repeat with a second layer of dipped ladyfingers, followed by the remaining half of the cream smoothing it across the top.

Step 5: Chill and Set

1. Cover the dish tightly with plastic wrap and place it in the refrigerator for at least 4 to 6 hours, though overnight yields the absolute best texture and allows the flavors to meld completely.

Step 6: Garnish and Serve

1. Right before serving, generously dust the top with cocoa powder or grated dark chocolate.

2. Scatter the chopped toasted hazelnuts all over the top to provide a wonderful contrasting crunch to the silky dessert. Slice into squares and serve chilled!

Pro Tips for Success

• Don’t Over-Soak the Ladyfingers: Quick dips are key. Ladyfingers act like sponges and will absorb liquid rapidly; a 1-second dip per side ensures they hold their structure instead of turning into mush.

• Make-Ahead Friendly: This dessert tastes even better on day two, making it the ultimate stress-free make-ahead option for dinner parties and holidays. It will keep safely in the fridge for up to 3 days.