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14/02/2024

Nutella Tiramisu

IMG_6894
As simple as this dessert is to make, its deliciousness relies on the use of Pandoro - a festive Italian yeast-leavened cake - similar to brioche, which can be used instead. You can, also substitute sponge cake.

Serves:

6

Prep Time: 20 minutes (plus refrigeration time)

Download Recipe PDF

Ingredients

  • 600ml cream
  • 1/2 cup Nutella choc hazelnut spread
  • 250g storebought Italian Pandoro*
  • 1 cup hot strong espresso coffee
  • 1/4 cup sugar
  • 1/4 cup marsala or coffee liqueur
  • 150g chopped dark chocolate, for decoration
  • 1/4 cup toasted flaked almonds

Method

  • Beat cream and Nutella together until soft peaks form.
  • To make Coffee Syrup, combine hot espresso, sugar and marsala together, stirring until sugar dissolves, and allow to cool.
  • Finely dice Pandoro and place half in the base of a trifle serving bowl. Spoon half the Coffee Syrup evenly over the Pandoro.
  • Layer with half the Nutella Cream, half the chopped chocolate and half the almonds. Repeat to create a second layer, finishing with chopped chocolate and almonds.
  • Refrigerate for at least one hour or up to 24 hours before serving.

Tips

  • * Pandoro is a storebought Italian yeast-leavened festive cake – similar to Panettone, without the fruit. You can substitute brioche or golden sponge cake.
  • STYLING Use a knife to chop the chocolate into large uneven chunks.
  • DRINK Espresso Martini

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