How To Make Mini Tiramisu with Nutella® hazelnut spread
This mini tiramisu is a delightful dessert that comes with layers of coffee-dipped ladyfingers, mascarpone and custard topped with hazelnut spread.
Place stainless steel bowl in the freezer. Split the vanilla bean lengthwise and scrape out seeds.
In a saucepan set over medium heat, combine milk and vanilla seeds. Heat until steaming and simmering around edges (do not boil).
In a separate bowl, whisk together egg yolks, sugar, cornstarch, and salt.
Slowly pour hot milk mixture into egg yolk mixture, whisking until combined.
Return to saucepan. Cook, stirring constantly for 3 to 4 minutes or until it is steaming and thickened.
Transfer to stainless steel bowl from freezer; cover surface directly with plastic wrap. Let stand at room temperature for about 30 minutes or until cooled completely.
In a bowl, whip together cream, mascarpone, and sugar until the mixture is stiff.
Stir in rum or wine. Gently fold in cooled custard.
Divide half of the cream mixture among sixteen 1-cup dessert glasses or small bowls.
Dip ladyfingers into coffee and arrange over top. Top with the remaining cream mixture.
Spoon Nutella® hazelnut spread into a piping bag fitted with a small, plain tip.
Pipe about ½ tbsp Nutella® hazelnut spread over cream to resemble a Christmas tree. Place gold bead on top of each tree.
- Calories: 360.03kcal
- Fat: 22.51g
- Saturated Fat: 13.71g
- Monounsaturated Fat: 5.51g
- Polyunsaturated Fat: 1.66g
- Carbohydrates: 35.59g
- Fiber: 0.68g
- Sugar: 21.27g
- Protein: 5.03g
- Cholesterol: 126.16mg
- Sodium: 157.45mg
- Calcium: 88.64mg
- Potassium: 189.91mg
- Iron: 1.31mg
- Vitamin A: 180.90µg
- Vitamin C: 0.13mg
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