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Nutellamisu

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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.

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

  1. In a stand mixer or large bowl, whip the cream with vanilla extract and caster sugar until soft peaks form.
  2. Add the mascarpone and continue whipping until stiff peaks form. Scrape down the bowl and whip briefly until smooth.
  3. In a separate bowl, whisk together the Nutella, instant coffee granules, and boiling water until smooth and fully dissolved.
  4. Quickly dip each ladyfinger into the Nutella coffee mixture for a few seconds and arrange in a single layer in a baking dish.
  5. Spread half of the mascarpone cream evenly over the sponge layer.
  6. Repeat with another layer of dipped ladyfingers, then spread the remaining mascarpone cream on top.
  7. For the ganache, gently melt the Nutella in the microwave in short bursts until warm and smooth.
  8. Whisk in the cream until a silky, lump-free ganache forms.
  9. Pour the ganache over the top layer and tilt the dish gently to spread evenly.
  10. 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.

Nutrition

Find it online: https://chocolatecoveredamy.com/nutellamisu/