Easy Tiramisu with Nutella
Ingredients:
6extra large eggs
yolks only
60ml castor sugar
5ml vanilla essence
500g LANCEWOOD® Mascarpone
150ml strong black coffee
125ml coffee liqueur
60ml brandy
23Boudoir biscuits
Nutella Layer:
180ml Nutella
230g LANCEWOOD® Medium Fat Plain Cream Cheese
To Finish:
15ml cocoa powder
and any chocolate balls
Method
- In a heatproof bowl, use an electric beater to whisk the egg yolks, castor sugar, and vanilla for 5–7 minutes, until the mixture is thick, pale, and creamy. Place the bowl over a pot of gently simmering water, making sure the water does not touch the bowl, and continue whisking for another 5–7 minutes until the mixture thickens further, scraping down the sides occasionally.
- Remove from the heat and beat for 2 more minutes until slightly cooled. Transfer to another bowl and allow to cool completely, then gently fold in the LANCEWOOD® Mascarpone until smooth and fully combined.
- In a separate bowl, beat the Nutella and LANCEWOOD® Medium Fat Plain Cream Cheese until silky.
- Combine the coffee, coffee liqueur, and brandy in a shallow dish. Quickly dip the Boudoir biscuits into the mixture and arrange half of them in a single layer in a serving dish. Drizzle lightly with some of the remaining coffee mixture.
- Spread over half the mascarpone mixture, then half the Nutella mixture. Repeat the layers, finishing with the Nutella layer on top. Cover with cling wrap and refrigerate for 4–6 hours until set. Before serving, dust with cocoa powder and decorate with chocolate balls.
Tip:
Save the egg whites to whip up mini pavlovas – they keep well in an airtight container for up to 5 days.
Made With This Product(s)
