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Mini Tiramisu with Nutella® hazelnut spread

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Mini Tiramisu with Nutella® hazelnut spread



Ingredients :

  • 1 vanilla bean
  • 2 cups whole milk
  • 8 egg yolks
  • ½ cup granulated sugar
  • 3 tablespoons cornstarch
  • 1 pinch salt
  • 1 cup heavy cream
  • 1 cup mascarpone cheese
  • ⅓ cup granulated sugar
  • 2 tablespoons dark rum or Marsala wine
  • 20 ladyfinger cookies
  • 2 cups strong brewed coffee
  • ⅔ cup Nutella® hazelnut spread
  • Golden sugar beads
  • to decorate
  • Methods :

  • 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.
  • Slowly pour hot milk mixture into egg yolk mixture, whisking until combined. Return to saucepan; cook, stirring constantly for 3 to 4 minutes, or until it is steaming and thickened.
  • Transfer to stainless steel bowl from freezer; cover surface directly with plastic wrap. Let stand at room temperature for about 30 minutes or until cooled completely.
  • Tiramisu: 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.
  • Dip ladyfingers into coffee and arrange over top. Top with remaining cream mixture.
  • Spoon Nutella® hazelnut spread into piping bag fitted with small, plain tip. Pipe about 1/2 tbsp Nutella® hazelnut spread over cream to resemble a Christmas tree. Place gold bead on top of each tree.
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