Nutella Biscuit Tiramisu
When I tried the Nutella biscuits for the first time, I knew I had to turn them into a dessert! I went for the classic tiramisu but replaced one sponge finger-layer with these pockets of absolute heaven (at least for every Nutella lover!). The Nutella biscuits are filled with a good amount of creamy Nutella and add a rich, chocolatey burst of flavour to every bite.
The cream is made with a mix of mascarpone and ricotta – using ricotta lightens the texture and slightly reduces the calories compared to using only mascarpone, without sacrificing that smooth, decadent taste tiramisu is known for.
Ingredients
6-8 servings
Macros for 8 servings: ~540 kcal | Protein: ~9 g | Fat: ~35 g | Carbs: ~45 g
250 g (8.8 oz) Mascarpone
250 g (8.8 oz) Ricotta
200 ml (6.8 fl oz) coffee (cooled)
1 pk Sponge fingers
1 pk Nutella biscuits
2 fresh egg yolks
4 tbs (50 g / 1.8 oz) sugar
Cocoa powder for dusting
-> Baking dish 20 × 20 cm (8 × 8 inches)
Instructions
Whisk 2 egg yolks with 4 tbsp sugar using a hand mixer until pale and creamy. Gently fold in the 250 g ricotta and 250 g mascarpone with a hand whisk until smooth.
Pour 200 ml cooled coffee into a shallow dish. Briefly dip the sponge fingers into the coffee and line the bottom of your serving dish with them. Spread half of the mascarpone-ricotta mixture evenly over the sponge fingers.
Dip the Nutella biscuits into the coffee (a bit longer than the sponge fingers to give them time to absorb the coffee) and layer them over the cream. Spread the remaining cream on top.
Refrigerate the tiramisu for at least a few hours to set.
Before serving, generously dust the top with cocoa powder.
Enjoy!
Let me know if you have made this recipe, and leave your comments below. You can find the reel to this, and many more recipes, on my Instagram.
