The famous nutellamisu. 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:
- Soaked cookies
- Interlayer topping
- 1 cup marscarpone cheese
- 1/2 cup Nutella
- 2/3 cup heavy cream, whipped with powdered sugar and vanilla
- 1 egg yolk
- 1 egg white, whipped
- Mix the cheese, Nutella, and egg yolk.
- Mix in the cream.
- Then, 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.
Meet Anita Augello – The woman behind all of these Italian favorites.
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