Nutella Tiramisu with Hazelnut Liqueur
Ingredients
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9x13" baking dish
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1 (14 ounce) large package of ladyfingers or 2 (7 ounce) smaller packages (I used a total of 41 ladyfingers for the recipe)
Espresso Soaking Syrup:
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12 ounces good espresso (I used an Italian expresso maker) or 12 ounces boiling water with 3 Tbsp. instant espresso powder
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4 ounces Hazelnut Liqeuer
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1 Tbsp. sugar
Nutella Tiramisu Filling
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4 egg yolks
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2 Tbsp. granulated sugar
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16 ounces mascarpone (This is the key ingredient when making Tiramisu)
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1/2 cup nutella (my FAVORITE ingredient)
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2 cups heavy cream
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1 tsp. vanilla extract
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3/4 cup powdered sugar
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3-4 Tbsp. Hazelnut Liquor
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cocoa powder for dusting
Directions
Espresso Soaking Syrup
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Mix warm espresso, Hazelnut Liqeuer & sugar together. Set aside
Tiramisu Filling
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Whip egg yolks and granulated sugar on medium speed using a hand mixer till they get some volume and get pale in color. This will take about 4-5 minutes.
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Add the mascarpone and mix until combined.
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Add in the Nutella and mix until combined.
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In separate bowl, whip heavy cream with powdered sugar and vanilla. When mixture starts to get stiff, add in Hazelnut Liqeuer 1 Tbsp. at a time. Continue to whip until stiff.
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Gently fold the Hazelnut Liqeuer whipped cream into the mascarpone mixture.
Assembly
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Dip 1 ladyfinger at a time into the espresso soaking syrup and arrange in neat rows until the dish is covered.
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Spread half of the tiramisu filling on top smoothing out with a spatula.
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Repeat with the second layer of ladyfingers, arranging them in the opposite direction.
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Spread remaining tiramisu filling on top and smooth out.
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Cover dish with plastic wrap and refrigerate a minimum of 4-5 hours, preferably over night.
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Dust with cocoa powder before serving.