Mini Tiramisù with Nutella® hazelnut spread

Coffee, cookies and… Nutella® hazelnut spread for the Holidays
If you’ve decided to go for tiramisu as a Christmas treat, you’ve decided to embrace the Italian tradition while checking the ingredients and praying for a perfect coffee to enrich your delicacy. In the meantime, Nutella® hazelnut spread is patiently waiting to join the action with a clear mission: to give the tiramisu something extraordinary.
  • Custard:
  • 1 vanilla bean or 2 tsp vanilla extract
  • 2 cups whole milk
  • 8 egg yolks
  • 1/2 cup granulated sugar
  • 3 tbsp cornstarch
  • Pinch of salt
  • Tiramisu:
  • 1 cup heavy cream
  • 1 cup mascarpone cheese
  • 1/3 cup granulated sugar
  • 2 tbsp dark rum or Marsala wine
  • 20 ladyfinger cookies, halved
  • 2 cups strong brewed coffee
  • 2/3 cup Nutella® hazelnut spread
  • Golden sugar beads, to decorate
Step 1
Step 1
For the custard:

  • Place stainless steel bowl in freezer. Split vanilla bean lengthwise and scrape out seeds. In saucepan set over medium heat, combine milk and vanilla seeds; heat until steaming and simmering around edges (do not boil).
  • In separate bowl, whisk together egg yolks, sugar, cornstarch and salt.
  • Step 2
    Step 2
  • Slowly pour hot milk mixture into egg yolk mixture, whisking until combined. Return to saucepan; cook, stirring constantly or 3 to 4 minutes, or until it is steaming and thickened.
  • Step 3
    Step 3
  • Transfer to stainless steel bowl from freezer; cover surface directly with plastic wrap. Let stand at room temperature for about 30 minutes or until cooled completely.
  • Step 4
    Step 4
    For the Tiramisù:

  • In bowl, whip together cream, mascarpone and sugar until mixture is stiff. Stir in rum or wine. Gently fold in cooled custard.
  • Divide half of the cream mixture among sixteen 1-cup dessert glasses or small bowls.
  • Step 5
    Step 5
  • Dip ladyfingers into coffee and arrange over top. Top with remaining cream mixture.
  • Step 6
    Step 6
  • Spoon Nutella® hazelnut spread into piping bag fitted with small, plain tip. Pipe about 1/2 tbsp Nutella® hazelnut spread over cream to resemble a Christmas tree. Place gold bead on top of each tree.