Tiramisu for chocolate lovers, this dessert features layer on layer of chocolate-hazelnut spread sandwiched between layers of a whipped cream and marscapone cheese filling. This rich, pudding-adjacent dessert starts with a soft biscuit crust that gets soaked in a homemade Nutella milk. Topped with a dusting of cocoa powder, this elegant dessert is yet further proof that Nutella is the best gastronomical invention of modern history.
Whisk together the egg yolks and sugar until light and creamy. Add the heavy cream and vanilla. Beat until homogeneous then add the marscapone. Beat until stiff peaks form and set aside.
Pour the milk and 2 tablespoons of Nutella into a small saucepan and heat until well combined. Remove from heat and allow to cool. Briefly dunk the biscuits in the chocolate milk mixture.
Lay the biscuits in the bottom of a 9 x 13 inch pan. Pour the leftover milk into the Nutella to thin it into a better spreading consistency. Cover with 1/3 of the whipped cream mixture, then add half of the Nutella mixture on top. Alternate adding another third of the cream with the remaining Nutella. Top with the last third of cream and sift cocoa powder on it all to garnish. Store in the refrigerator.
Ingredients
Directions
Whisk together the egg yolks and sugar until light and creamy. Add the heavy cream and vanilla. Beat until homogeneous then add the marscapone. Beat until stiff peaks form and set aside.
Pour the milk and 2 tablespoons of Nutella into a small saucepan and heat until well combined. Remove from heat and allow to cool. Briefly dunk the biscuits in the chocolate milk mixture.
Lay the biscuits in the bottom of a 9 x 13 inch pan. Pour the leftover milk into the Nutella to thin it into a better spreading consistency. Cover with 1/3 of the whipped cream mixture, then add half of the Nutella mixture on top. Alternate adding another third of the cream with the remaining Nutella. Top with the last third of cream and sift cocoa powder on it all to garnish. Store in the refrigerator.
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