I love this recipe because it’s incredibly simple yet feels luxurious. There’s no baking involved, the layers come together quickly, and the dessert actually tastes better after resting in the fridge. The combination of coffee-soaked sponge fingers, fluffy mascarpone cream, and Nutella ganache makes every bite smooth, rich, and satisfying.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
I start by beating the cream in the bowl of a stand mixer. I pour in the vanilla extract and caster sugar, then whisk until soft peaks form. I add the mascarpone and continue whipping until stiff peaks form. I scrape down the sides of the bowl and whip once more to ensure everything is smooth and well combined.
In a separate bowl, I add the Nutella and instant coffee granules, then pour over the boiling water. I whisk until the coffee dissolves completely and the mixture is smooth.
I quickly dip each ladyfinger into the Nutella coffee mixture for just a few seconds and arrange them in the base of my baking dish. I spread half of the mascarpone cream evenly over the first layer. I repeat the process with another layer of dipped ladyfingers, followed by the remaining mascarpone cream.
To make the ganache, I gently melt the Nutella in the microwave in short bursts until smooth and warm. I whisk in the cream until the ganache is silky with no lumps. I pour the ganache over the top layer and gently tilt the dish so it spreads evenly to the edges. I finish by sifting cocoa powder generously over the top, then refrigerate until set.
Servings and Timing
This recipe serves 8–12 people. I need about 25 minutes for preparation, then at least 4 hours of chilling time, making the total time approximately 4 hours and 25 minutes.
Variations
I sometimes add a splash of hazelnut liqueur to the coffee mixture for a deeper, more grown-up flavor. When I want extra indulgence, I double the ganache and add an extra layer between the sponge and cream. I also like experimenting with different berries on top for serving.
Storage/Reheating
I store Nutellamisu covered in the refrigerator for up to 2 days. Since this is a chilled dessert, there’s no reheating needed. In fact, I find the flavor improves as it rests.
FAQs
Can I make Nutellamisu ahead of time?
Yes, I actually prefer making it a day or two ahead because the layers set beautifully and the flavors deepen.
How long should I soak the ladyfingers?
I only dip them briefly for a few seconds so they don’t become soggy or fall apart.
Can I use a different dish size?
Yes, I adjust the number of layers depending on the size of my dish. A smaller dish may need three thinner layers.
Is this recipe very sweet?
I find it rich but balanced, especially with the coffee and cocoa powder cutting through the sweetness.
Can I freeze Nutellamisu?
I don’t recommend freezing it, as the texture of the cream can change once thawed.
What can I use instead of strawberries?
I sometimes skip fruit entirely or use raspberries or shaved chocolate instead.
Do I need a stand mixer?
No, I can use a hand mixer as long as I whip the cream and mascarpone until stiff peaks form.
Can I make this without coffee?
Yes, I substitute the coffee with hot chocolate or milk for a caffeine-free version.
How do I get clean slices?
I use a sharp knife and wipe it clean between cuts before lifting each slice out.
Can I add more Nutella flavor?
Yes, I add extra Nutella to the cream or include an additional ganache layer when I want a stronger Nutella taste.
Conclusion
I love how this Nutellamisu delivers everything I want in a dessert — creamy texture, rich flavor, and zero stress. It’s easy to prepare, perfect for making ahead, and always a hit whenever I serve it, making it one of my favorite no-bake desserts.
A rich, no-bake Nutellamisu that combines coffee-soaked ladyfingers, fluffy mascarpone cream, and indulgent Nutella ganache for an easy make-ahead dessert everyone loves.
Author:Amy
Prep Time:25 minutes
Cook Time:0 minutes
Total Time:4 hours 25 minutes
Yield:8–12 servings
Category:Dessert
Method:No-Bake
Cuisine:Italian-Inspired
Diet:Vegetarian
Ingredients
425 ml cream
1 teaspoon vanilla extract
¼ cup caster sugar
500 g mascarpone
150 g Nutella
2 tablespoons instant coffee granules
350 ml boiling water
300 g ladyfinger (savoiardi) sponge biscuits (approx. 36)
200 g Nutella (for ganache)
75 ml cream (for ganache)
2 tablespoons Dutch cocoa powder
10 strawberries, sliced (optional)
Instructions
In a stand mixer or large bowl, whip the cream with vanilla extract and caster sugar until soft peaks form.
Add the mascarpone and continue whipping until stiff peaks form. Scrape down the bowl and whip briefly until smooth.
In a separate bowl, whisk together the Nutella, instant coffee granules, and boiling water until smooth and fully dissolved.
Quickly dip each ladyfinger into the Nutella coffee mixture for a few seconds and arrange in a single layer in a baking dish.
Spread half of the mascarpone cream evenly over the sponge layer.
Repeat with another layer of dipped ladyfingers, then spread the remaining mascarpone cream on top.
For the ganache, gently melt the Nutella in the microwave in short bursts until warm and smooth.
Whisk in the cream until a silky, lump-free ganache forms.
Pour the ganache over the top layer and tilt the dish gently to spread evenly.
Sift cocoa powder generously over the top, cover, and refrigerate until set.
Notes
Dip ladyfingers briefly to avoid sogginess.
The dessert tastes best after resting in the fridge for several hours or overnight.
Hazelnut liqueur can be added to the coffee mixture for extra depth.
Use a sharp knife wiped clean between slices for neat serving.
