Tiramisù Rivisitato alla Nutella (Italian Nutella Tiramisu)

6 days ago
4 min read

Updated: 4 days ago

Tiramisù Rivisitato alla Nutella (Italian Nutella Tiramisu)

Story of the Dish

Nutella introduces hazelnut, cocoa, sugar and additional fat into a dessert that is already naturally rich. Stirring a large quantity into traditional mascarpone cream produces a filling that is dense and overly sweet, so this reinterpretation uses contrast instead.

Only part of the mascarpone base becomes Nutella cream. The remaining mascarpone stays pale and clean, creating alternating layers of classic cream and chocolate hazelnut cream. Strong unsweetened espresso balances the sweetness, while toasted hazelnuts reinforce the nut character without turning the dessert dry. After an overnight rest, the layers should remain visible while the cream stays soft.

Ingredients

Mascarpone Base

5 large pasteurized egg yolks, about 3¼ oz (90 g)
½ cup granulated sugar (100 g)
1 lb mascarpone, cold (450 g)
1 cup heavy cream, cold (240 ml)
1 tsp vanilla extract (5 ml)
¼ tsp fine sea salt

Nutella, Coffee and Assembly

¾ cup Nutella (225 g)
2 cups strong espresso (475 ml), completely cooled
2 tbsp Marsala (30 ml), optional
32 to 36 Italian savoiardi, about 10½ oz (300 g)
½ cup roasted hazelnuts (65 g), finely chopped
2 tbsp unsweetened cocoa powder (10 g)
2 tbsp Nutella (40 g), hazelnuts and cocoa for finishing

Preparation

1. Espresso and Hazelnuts

Prepare strong espresso and cool completely. Do not sweeten it. Toast hazelnuts at 325°F (165°C) for 7 to 9 minutes, rub away loose skins after cooling, then chop finely while preserving some texture.

2. Egg Base

Whisk pasteurized yolks and sugar over gently simmering water until pale, thick and 160°F (71°C). Remove from the heat, whisk 2 minutes longer and cool until only slightly warm.

3. Mascarpone Cream

Work cold mascarpone briefly with a spatula. Add vanilla and salt, then fold in the cooled yolk mixture gradually. Whip heavy cream to medium peaks and fold it into the mascarpone in three additions. Do not aggressively whip the mascarpone.

4. Nutella Cream

Transfer about 40 percent of the mascarpone cream to a second bowl. Fold in Nutella gently. If the Nutella is very firm, soften it only enough to fold; it must never be hot. Keep the larger portion of mascarpone cream plain so the dessert retains contrast.

5. Assembly

Spread a thin layer of plain mascarpone in a 9 × 13 inch (23 × 33 cm) dish. Dip savoiardi in cold espresso for about 1 second per side. Cover the first layer with half the plain mascarpone, a small amount of toasted hazelnuts and a very light dusting of cocoa. Add another layer of dipped savoiardi and spread the Nutella mascarpone evenly. If the dish allows, add a final thin layer of savoiardi and finish with the remaining plain mascarpone.

6. Chill and Finish

Refrigerate at least 8 hours, preferably overnight. Before serving, dust lightly with cocoa and finish with very fine Nutella lines and chopped toasted hazelnuts. Keep the decoration restrained so the surface remains elegant rather than heavy.

Professional Technique

The central challenge is controlling fat and sugar. Mascarpone, cream, yolks, hazelnuts and Nutella are all rich ingredients. Dividing the mascarpone base prevents the entire dessert from becoming uniformly heavy and preserves the contrast that makes tiramisù enjoyable through a full portion.

Nutella should be soft enough to incorporate but never hot. Strong unsweetened espresso is equally important because weak coffee disappears behind chocolate and hazelnut. Savoiardi require only a brief dip because they continue absorbing moisture during the long refrigeration period.

Chef Tips

Keep mascarpone cold until needed.
Use pasteurized yolks and cook the yolk base to 160°F (71°C).
Never add hot Nutella to mascarpone.
Keep the plain mascarpone portion larger than the Nutella portion.
Use strong unsweetened espresso.
Toast hazelnuts before using them.
Dip savoiardi quickly.
Use cocoa with restraint.
Refrigerate overnight whenever possible.
Temper for 10 to 15 minutes before serving.

Common Mistakes

Adding Nutella to the entire mascarpone cream.
Using so much Nutella that coffee and mascarpone disappear.
Heating Nutella excessively.
Overworking mascarpone.
Using weak or sweetened espresso.
Oversoaking savoiardi.
Using raw hazelnuts.
Creating thick nut layers.
Serving before the tiramisù has stabilized.

Wine Pairing

Moscato d’Asti DOCG offers floral aromatics, acidity and gentle effervescence. Brachetto d’Acqui DOCG brings rose and red berry character. Recioto della Valpolicella DOCG works through dried cherry and cocoa, Vin Santo del Chianti DOC through dried fruit and almond, and Marsala Superiore Dolce DOC through nutty caramelized notes.

Storage & Reheating

Keep refrigerated at 40°F (4°C) or below and consume within 3 days. The best texture is generally achieved between 8 and 24 hours after assembly. Do not reheat. Freeze for up to 1 month if necessary and thaw overnight in the refrigerator. Add cocoa and hazelnut finishing only after thawing.