Nutella tiramisuSubscribe to Sainsbury's magazine
Our boozy double chocolate tiramisu is packed with Nutella. Delicious with an extra espresso on the side
- 1 x 250g tub mascarpone
- 100g Nutella
- 200ml double cream
- 1 tbsp coffee liqueur, such as Kahlúa or Tia Maria
- 3 tbsp icing sugar
- 150g Savoiardi sponge biscuits
- a sprinkle of cocoa powder, to dust
For the soaking liquid
- 1 tbsp cocoa powder
- 1 tbsp sugar (any kind)
- 250ml hot, strong coffee made with 2 tbsp instant granules (or filter/ cafetière coffee)
- 4 tbsp coffee liqueur, such as Kahlúa or Tia Maria
Keeps in the fridge for 3-4 days.
First make the soaking liquid – stir the cocoa and sugar into the coffee until it dissolves, then pour into a shallow dish, stir in the liqueur, and leave to cool.
Beat together the mascarpone and Nutella until smooth. Add the double cream, coffee liqueur and icing sugar, beat or whisk until the mixture just thickens again to a creamy, pale chocolatey mix – don’t overmix, though.
Get a deep dish with a base around 15cm x 24cm. Soak half the sponge biscuits, one at a time, in the cooled coffee for a few seconds so they soak up some liquid without falling apart. Fit them snugly in the base of the dish. Spread over half of the chocolate cream as evenly as you can. Repeat the last steps to use up all the biscuits, soaking liquid and filling, then make the top as smooth as you can – a palette knife or spatula will help. Dust generously with cocoa using a sieve, then chill for 3 hours, or overnight.
To serve, cut into squares and spoon out. Delicious with an extra espresso on the side.