You can't say no to this 7-ingredient Eggless Nutella Tiramisu! All the great taste of a traditional tiramisu, with heavenly Nutella flavor, minus the raw eggs!
Tiramisu is one of my favourite all-time desserts and Nutella has been one of my favourite flavours since a very young age! This Eggless Nutella Tiramisu is the perfect treat for tiramisu and Nutella lovers alike. Heavenly chocolatey hazelnut flavors paired with creamy mascarpone and coffee without the raw eggs!
This Nutella dessert is a perfect make-ahead treat. It can be made up to a day ahead and chilled until ready to serve. If your guests love Nutella - they will fall in love with this tiramisu! This eggless Italian dessert is easy to make too, and requires less than 30 minutes of hands on time.
All you need for this eggless tiramisu is just 7 ingredients - ladyfingers, espresso, hot water, Nutella, mascarpone, heavy cream, and cocoa powder!
In terms of kitchen equipment, all you need is is a stand mixer or handheld mixer to whisk the mascarpone cream mixture, a squareish baking/glass tray, a wide glass bowl, and a spatula.
Ingredients and Variations
Ladyfingers - These sponge fingers needed to layer the tiramisu. I suggest using crusty "savoiardi" ladyfingers. Avoid cake-style ladyfingers as these are too soft and will make your tiramisu soggy. You will need around 24-30 ladyfingers for this recipe (youhave enough biscuits depending on the size of your dish).
Nutella - I suggest using a brand-new (sealed) jar of Nutella that will have a smooth and creamy texture.
Espresso - You'll need 2 tablespoons of espresso (or strong coffee or instant coffee) dissolved in a bowl of hot water. The bowl has to be wide enough to dip the ladyfingers.
Mascarpone - Use good quality mascarpone cheese. Avoid using cream cheese for this recipe. |You can use mascarpone straight out of the refrigerator (no need to bring out to room temperature).
Heavy Cream - Also known as whipping cream or fresh cream. Use heavy cream with at least 35% fat for this recipe.
Cocoa Powder - For dusting the tiramisu before serving. You can use Dutch-processed or unsweetened cocoa powder.
How to Make Eggless Nutella Tiramisu
- Make the Nutella-Mascarpone Cream
Start by whisking the heavy cream in a bowl of a stand mixer fitted with the whisk attachment (or using a handheld electric whisk). You'll need to whisk until stiff peaks form. Set the whipped cream aside.
Then, place the Nutella and mascarpone in a large bowl of a stand mixer (or a handheld electric mixer) fitted with the paddle attachment. Mix on medium speed for around 30 seconds or until the mixture is combined.
Fold in the whipped cream and mix (using the paddle attachment) until the cream is incorporated and the mixture is smooth. This will only need a few seconds - do not overmix!
Stir in espresso (or strong coffee) in a bowl of hot water. Make sure that the bowl is wide enough to dip the ladyfingers.
Prepare your baking dish (I used an 8x8' glass dish - you can use anything similar).
Dip each ladyfinger into the espresso mixture - try to do this quickly and do not let the savoiardi biscuits soak in the mixture - otherwise they will be too soggy.
Place the ladyfingers side by side (you will have 2 rows) at the bottom your baking dish. You may need to cut off part of the ladyfingers for the "shorter" row.
Use a spatula (or palette knife) to spread half of the Nutella-Mascarpone mixture on top of the bottom layer.
Repeat the last 3 steps to create another row of savoiardi biscuits, followed by a layer of the remaining mascarpone-nutella cream mixture.
Cover the baking tray and chill for at least 4 hours - preferably overnight.
Before serving, dust cocoa powder over tiramisu. Slice and serve!
How to Store Tiramisu
Store leftover tiramisu in an airtight container. Refrigerate for up to 4 days.
Tiramisu can be frozen (in a freezer-safe container) for up to 2 months. Thaw it overnight before serving.
Tiramisu is a perfect make-ahead, no-bake dessert. You can prepare the tiramisu and store it overnight in a refrigerator before serving. Tiramisu requires at least 4-5 hours to set.
Making the Best Tiramisu
Tiramisu is relatively simple and straightforward to make, but here are a few tips that will help you nail this recipe each time!
- Use heavy cream and mascarpone straight out of the refrigerator - there is no need to bring these out to room temperature beforehand, especially during the summer months.
- Refrigerate tiramisu immediately after layering and keep refrigerated until ready to serve. Transfer any leftover tiramisu straight beck to the refrigerator after serving.
- Use "savoiardi" type ladyfingers. Cake-type ladyfingers should be avoided, as these tend to be too soggy for tiramisu.
- Do not soak the ladyfingers in the coffee mixture - otherwise they will become soggy and fall apart. Quickly dip each ladyfinger (for not longer than 2 seconds).
- Do not overbeat heavy cream and do not overmix the Nutella-mascarpone-cream mixture to avoid splitting.
- You can top the tiramisu with chocolate shavings or crushed hazelnuts instead of cocoa powder.
- For a boozy version, add 2-4 tablespoons of dark rum to the espresso mixture!
Other Tiramisu Recipes
Eggless Nutella Tiramisu
- 200 g Savoiardi ladyfingers (1 package or approx. 7 oz) + more or less as needed
- 2 tbsp. espresso or strong coffee
- 450 mL hot water
- 250 mL heavy cream
- 250 g mascarpone
- 110 g Nutella room temperature (not cold)
- 2 tbsp. cocoa powder
- Place hot water in a bowl wide enough to fit lady fingers. Stir in espresso/coffee.
- Place heavy cream in a bowl of a stand mixer fitted with the whisk attachment. Whisk on medium-high until stiff peaks form. Set aside.
- Place mascarpone and Nutella in a bowl of a stand mixer fitted with the paddle attachment and mix on medium speed until just combined (around 30 seconds). Fold in whipped heavy cream and mix for a few seconds until incorporated and smooth. Do not overmix.
- Dip both sides of each ladyfinger (one by one) quickly into the espresso mixture (do not soak as ladyfingers will become soggy).
- Place dipped ladyfingers side by side (you will have 2 rows) at the bottom of an 8x8" glass baking dish (or use a brownie pan lined with parchment paper). You may need to cut off part of the ladyfingers for the "shorter" row.
- Spread half of the Nutella-mascarpone mixture on top of the bottom row. Use a spatula or palette knife to smooth out the surface.
- Repeat the last three steps to create a second row of lady fingers and mascarpone covering. Cover and refrigerate for 4-5 hours up to overnight.
- Dust cocoa powder over tiramisu, slice, and serve.