Nutella tiramisu
Nutella tiramisu

Nutella tiramisu

Preparation 10 to 15 minutes
Cooking time none
Servings 4 to 6


  • 125 ml (1/2 cup) Nutella
  • 125 ml (1/2 cup) strong coffee
  • 12 ladyfingers or Petit Beurre biscuits
  • 2 eggs
  • 125 ml (1/2 cup) sugar
  • 250 ml (1 cup) ricotta
  • 30 ml (2 tbsp) cocoa powder


  1. In a bowl, mix together the Nutella and half the coffee.
  2. Divide the biscuits among verrines and drizzle with the rest of the coffee. Cover with the Nutella mixture.
  3. In a separate bowl using an electric hand-held or stand mixer, beat the eggs with the sugar until the mixture whitens and quadruples in volume.
  4. With a spatula, gently fold in the ricotta.
  5. Divide the ricotta cream among the verrines. Refrigerate for a minimum six hours until the cream is firm.
  6. Just before serving, dust with cocoa powder.
Availability in stores