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Chef On A Mission


Ep 3 - Nutella Tiramisu

Makes 6

150ml fresh espresso
90g Nutella spread
5  egg yolks
200g  caster sugar
400g  mascarpone
350ml cream
12 Savoiardi biscuits (lady-fingers)
60gr grated dark chocolate

Pour the espresso coffee and Nutella into a shallow, flat-bottomed bowl & mix together and allow the temperature to reduce to room temperature. In a separate bowl, whisk together the egg yolks and caster sugar until thick and creamy.

Fold in the mascarpone.  Whisk the cream to firm peaks and fold into the egg, mascarpone and cream  mixture. Dip and soak all of the Savoiardi biscuits in the espresso until they absorb the liquid, leaving them just moist (too much espresso will turn them into a soggy mess).

Place two soaked biscuits cut in two in the bottom of each coffee cup. Spoon a layer of egg and mascarpone mixture across the Savoiardi biscuit to fill the cup three quarters. Sprinkle (10g) 1 heaped tea spoon  of the grated chocolate on top of the mixture and serve.