If you like Tiramisù but instead of being tiramisu-flavored it will clobber you over the head with the great taste of hazelnut.
There are three main parts:
- The filling
- The soaked cookies
- The interlayer topping
- 1 cup marscarpone cheese
- 1/2 cup Nutella
- 1 egg yolk
- 2/3 cup heavy cream, whipped with powdered sugar and vanilla
- 1 egg white, whipped
Mix the cheese, Nutella, and egg yolk.
Mix in the cream. Mix in the egg white.
Add a little more Nutella because Nutella is tasty. Keep adding Nutella until it tastes like you want.
The filling should have the consistency and color of chocolate mousse.
- 1.5 cups milk
- 2 packages hazelnut-flavored instant cocoa
- 24 dipping cookies (NOT ladyfingers!)
As previously discussed, ladyfingers are tiramisu’s own worst enemy. Instead of ladyfingers, use those Italian butter cookies that you’re supposed to dip into your drink.
You’ll be dipping them into a drink, all right–a drink of nutellamisu!
Those cookies would cost about $1.50 for two at a coffee shop, but I got a package of 24 for $3.50 at the grocery store.
Maybe you could even use biscotti, if you can afford/make it.
Before I found the Italian cookies, I was about to use some shortbread cookies which were much more expensive; that probably would have been good too.
Heat up the milk and add the cocoa mix. Use an eggbeater to get it properly mixed up.
Then pour some into a bowl on top of some cookies. Flip the cookies to get them soaked. Butter cookies soak faster than ladyfingers, so watch out.
- 1/8-1/4 cup hazelnuts
- 3 squares chocolate from a candy bar
Chop the hazelnuts very finely. If you want a crunchier nutellamisu, use more hazelnuts.
Shave the chocolate with a chocolate shaver or cheese grater. Interosculate chocolate shavings and hazelnuts.
You can assemble the nutellamisu as in Tiramisu recipe, but this time I made two small bowls of nutellamisu using a base of 4 cookies each.
This let me use all of the cookies, and the result is easier to transport.
As before, assemble the nutellamisu with a layer of soggy cookies, then filling, then interlayer topping; then repeat that; then do another layer of cookies and filling.
Topping the whole thing with cocoa powder is not a good idea from a presentation perspective, because the Nutella makes the filling brown and there’s no contrast.
So what I did was I chopped up some of those little spiky hazelnut chocolates that look like typewriter balls, and put that on top.
You could instead top it with more chopped hazelnuts.
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