Description
A rich, no-bake Nutellamisu that combines coffee-soaked ladyfingers, fluffy mascarpone cream, and indulgent Nutella ganache for an easy make-ahead dessert everyone loves.
Ingredients
Scale
- 425 ml cream
- 1 teaspoon vanilla extract
- ¼ cup caster sugar
- 500 g mascarpone
- 150 g Nutella
- 2 tablespoons instant coffee granules
- 350 ml boiling water
- 300 g ladyfinger (savoiardi) sponge biscuits (approx. 36)
- 200 g Nutella (for ganache)
- 75 ml cream (for ganache)
- 2 tablespoons Dutch cocoa powder
- 10 strawberries, sliced (optional)
Instructions
- In a stand mixer or large bowl, whip the cream with vanilla extract and caster sugar until soft peaks form.
- Add the mascarpone and continue whipping until stiff peaks form. Scrape down the bowl and whip briefly until smooth.
- In a separate bowl, whisk together the Nutella, instant coffee granules, and boiling water until smooth and fully dissolved.
- Quickly dip each ladyfinger into the Nutella coffee mixture for a few seconds and arrange in a single layer in a baking dish.
- Spread half of the mascarpone cream evenly over the sponge layer.
- Repeat with another layer of dipped ladyfingers, then spread the remaining mascarpone cream on top.
- For the ganache, gently melt the Nutella in the microwave in short bursts until warm and smooth.
- Whisk in the cream until a silky, lump-free ganache forms.
- Pour the ganache over the top layer and tilt the dish gently to spread evenly.
- Sift cocoa powder generously over the top, cover, and refrigerate until set.
Notes
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 520 kcal
- Sugar: 30 g
- Sodium: 70 mg
- Fat: 36 g
- Saturated Fat: 20 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 80 mg