Nutella Tiramisu

For Tiramisu:

• 1 1/4 cup heavy whipping cream
• 2 16oz containers mascarpone cheese, room temperature
• 1 tsp vanilla
• 1 cup Nutella (can adjust amount to your preferences)
• 400gr package ladyfingers (about 14 oz)
• 12 ounces brewed espresso or coffee, room temperature
• crushed hazelnuts (for topping)

For Nutella Ganache:

• 1 cup Nutella
• 1 cup heavy cream 
• ⅓ cup (75g) unsalted butter, cut into pieces

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1. Prepare Nutella Ganache: 

 
1. Heat the heavy cream until it begins to simmer. You can do this on the stovetop over medium-high heat, whisking constantly, or in the microwave using short intervals (30-60 seconds at a time) until bubbles form around the edges.

 
2. Add Nutella and butter, then whisk together until fully combined

 
3. Allow to cool while you prepare the rest of the tiramisu

2. Make the mascarpone cream: 

a.     In one bowl, whip together one 16oz container of mascarpone cheese, Nutella, and some of the heavy cream until smooth and creamy. 

 
2. In a separate bowl, mix together the other 16oz container of mascarpone

3. Prepare the coffee: put brewed espresso in a shallow dish that will be easy for dunking
4. Assemble the tiramisu: We used a 9x13 baking dish. Quickly dip ladyfingers in the coffee mixture and arrange them in a single layer in a dish. Spread a layer of the Nutella mascarpone cream over the ladyfingers. Repeat the layering process with the mascarpone mixture. End with some lady fingers on top.

 5.     Cover with Nutella Ganache: Evenly pour the Nutella ganache over the top of the tiramisu

6. Refrigerate  and serve: Chill the tiramisu in the refrigerator for at least a few hours, or ideally overnight, to allow the flavors to meld. Garnish with chopped, roasted hazelnuts before serving.

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