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Eggless Nutella Tiramisu: A Decadent Dessert Recipe

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Decadent Eggless Nutella Tiramisu with homemade ladyfingers soaked in Nutella coffee syrup, layered with Nutella mascarpone cream, and dusted with cocoa powder.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 1 cup strong brewed coffee, cooled
  • 1/2 cup Nutella
  • 2 tablespoons coffee liqueur (optional, but highly recommended!)
  • 16 ounces mascarpone cheese, softened
  • 1 1/2 cups heavy cream, cold
  • 1 cup Nutella
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • Cocoa powder, for dusting

Instructions

  1. Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a large bowl (or the bowl of your stand mixer), cream together the softened butter and granulated sugar until light and fluffy (3-5 minutes).
  4. Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
  5. Stir in the vanilla extract.
  6. Transfer the batter to a piping bag fitted with a large round tip (or just cut the corner off a zip-top bag). Pipe the batter onto the prepared baking sheets in 3-4 inch long strips, leaving about an inch between each strip.
  7. Bake for 10-12 minutes, or until the ladyfingers are lightly golden brown around the edges.
  8. Let the ladyfingers cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
  9. In a small bowl, whisk together the cooled strong brewed coffee, Nutella, and coffee liqueur (if using) until the Nutella is completely dissolved and the mixture is smooth. You can gently warm the coffee in the microwave for a few seconds to help the Nutella melt more easily, but don’t overheat it.
  10. Set the syrup aside to cool completely.
  11. In a large bowl (or the bowl of your stand mixer), whip the cold heavy cream until stiff peaks form.
  12. In a separate bowl, beat the softened mascarpone cheese with the powdered sugar and vanilla extract until smooth and creamy.
  13. Add the Nutella to the mascarpone mixture and beat until well combined.
  14. Gently fold the whipped cream into the Nutella mascarpone mixture until just combined.
  15. Dip each ladyfinger into the Nutella coffee syrup for a few seconds, just long enough to moisten them but not so long that they become soggy.
  16. Arrange a layer of the soaked ladyfingers in the bottom of a 9×13 inch baking dish. You may need to break some of the ladyfingers to fit.
  17. Spread half of the Nutella mascarpone cream evenly over the ladyfingers.
  18. Repeat with another layer of dipped ladyfingers.
  19. Spread the remaining Nutella mascarpone cream over the second layer of ladyfingers.
  20. Dust the top of the tiramisu generously with cocoa powder.
  21. Cover the tiramisu with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
  22. Before serving, dust with a little more cocoa powder, if desired. Cut into squares and enjoy!

Notes

  • Homemade ladyfingers are highly recommended for the best flavor and texture.
  • Don’t overmix the ladyfinger batter, as this can result in tough cookies.
  • Be careful not to overwhip the heavy cream.
  • Soak the ladyfingers briefly in the syrup to prevent them from becoming soggy.
  • Chilling the tiramisu for at least 4 hours is crucial for the flavors to meld and the ladyfingers to soften.

Find it online: https://mmmflavors.com/eggless-nutella-tiramisu/