INGREDIENTS for 6-8 portions
300 g prepared espresso (very strong), warm or room temperature
40 pieces of ladyfinger
450 g mascarpone cheese, room temperature
4 large separated eggs
100 g granulated sugar, divided
480 ml whipping cream
1/2 tsp pure vanilla extract
1/8 tsp salt
50g cocoa powder
To prepare this delicious recipe, 15g of Nutella® per person is enough to enjoy!
Get a large 9×13 inch baking pan/dish.or small cups
You will form 2 layers each of dipped ladyfingers and mascarpone cream. Let’s begin with the 1st layer of ladyfingers. Put the espresso in a shallow bowl.
One at a time, quickly dip each side of the ladyfinger in the espresso. You don’t want to over-saturate the ladyfinger with liquid because then the ladyfingers will taste soggy. Just a quick dip on each side.
Arrange the dipped ladyfingers in the baking pan to make one solid layer. If needed, cut some ladyfingers to fill in any empty spaces. Reserve remaining espresso and ladyfingers for another layer.
Spread half the quantity of Nutella® on top of the ladyfingers.
Begin the mascarpone cream. With a handheld or stand mixer, beat the mascarpone on medium speed in a large bowl until smooth. Set aside.
If you have a double boiler, use it in this step. If you don’t, place a heat-proof bowl over a small pot of simmering water over medium-low heat. Don’t let the water touch the bottom of the bowl.
Using a whisk or eggbeater, whisk the egg yolks and 50 grams of granulated sugar together until light and foamy, for about 5 minutes.
Remove from the heat and immediately pour in to the mascarpone mixture.
Beat on medium speed until combined.
With a handheld or stand mixer fitted with a whisk attachment, beat the heavy cream and vanilla extract together on medium-high speed until medium peaks form, for about 3-4 minutes. Medium peaks are between soft/loose peaks and stiff peaks– and are the perfect consistency for the tiramisu cream.
Fold the whipped cream in to the mascarpone mixture.
With a handheld or stand mixer fitted with a clean whisk attachment, beat the egg whites and salt together on medium-high speed until foamy, for about 1 minute.
Increase to high speed and slowly pour in the remaining 50 grams of sugar.
Beat until stiff peaks form, for about 4-5 minutes. Do not over-beat as the egg whites will become dry.
Fold in the mascarpone cream.
Spread half of the mascarpone cream evenly over bottom layer of ladyfingers. An offset spatula helps spread it neatly and evenly.
Dip the remaining ladyfingers in the remaining espresso mixture and arrange one-by-one on top of the mascarpone layer.
Gently press each down so they are nice and compact.
Using an offset spatula, spread remaining mascarpone mixture evenly on top.
Refrigerate uncovered for 2-3 hours.
Spread Nutella® on top and Add a cocoa layer.