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.
- 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
- 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
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.
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.
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