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Nutella Tiramisu with Hazelnut Liqueur



  • 9x13" baking dish

  • 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:

  • 12 ounces good espresso (I used an Italian expresso maker) or 12 ounces boiling water with 3 Tbsp. instant espresso powder

  • 4 ounces Hazelnut Liqeuer

  • 1 Tbsp. sugar


Nutella Tiramisu Filling

  • 4 egg yolks

  • 2 Tbsp. granulated sugar

  • 16 ounces mascarpone (This is the key ingredient when making Tiramisu)

  • 1/2 cup nutella (my FAVORITE ingredient)

  • 2 cups heavy cream

  • 1 tsp. vanilla extract

  • 3/4 cup powdered sugar

  • 3-4 Tbsp. Hazelnut Liquor

  • cocoa powder for dusting




Espresso Soaking Syrup

  • Mix warm espresso, Hazelnut Liqeuer & sugar together. Set aside


Tiramisu Filling

  • 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.

  • Add the mascarpone and mix until combined.

  • Add in the Nutella and mix until combined.

  • 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.

  • Gently fold the Hazelnut Liqeuer whipped cream into the mascarpone mixture.



  • Dip 1 ladyfinger at a time into the espresso soaking syrup and arrange in neat rows until the dish is covered.

  • Spread half of the tiramisu filling on top smoothing out with a spatula.

  • Repeat with the second layer of ladyfingers, arranging them in the opposite direction.

  • Spread remaining tiramisu filling on top and smooth out.

  • Cover dish with plastic wrap and refrigerate a minimum of 4-5 hours, preferably over night.

  • Dust with cocoa powder before serving.

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