Description
Cremiges Mascarpone trifft auf luftige Löffelbiskuits, durchzogen von Espresso und Amaretto, umhüllt von samtiger Nutella-Schicht, gekrönt mit feinem Kakaopulver und knackigen Haselnüssen – ein himmlisch schokoladiges Tiramisu-Erlebnis.
Ingredients
Scale
- 6 Eigelb (egg yolks)
- 200 g Puderzucker, fein gesiebt (powdered sugar, finely sifted)
- 4 cl Amaretto
- 1 kg Mascarpone
- 1 Tasse Espresso, kalt, oder Mokka (1 cup cold espresso or mocha)
- 1 Packung Löffelbiskuits (1 package ladyfingers)
- 50 g Kakaopulver (cocoa powder)
- 30 g gehackte Haselnüsse (chopped hazelnuts)
- 200 g Nutella
Instructions
- Prepare all your ingredients by measuring them out. Separate the egg yolks from the whites and set aside six egg yolks in a large mixing bowl.
- Add the finely sifted powdered sugar and Amaretto to the egg yolks. Using an electric mixer or a whisk, beat the mixture for several minutes until it becomes thick, pale, and creamy. This should take about 3-5 minutes.
- Add the Mascarpone cheese to the egg yolk mixture. Gently fold in the Mascarpone with a spatula or on low speed with the mixer until the mixture is smooth and well combined. Be careful not to overmix, as you want a light, creamy texture.
- Take your Nutella and, if it is too firm, gently warm it in a microwave or in a bowl over hot water until it is soft and spreadable. Carefully fold the Nutella into the Mascarpone cream until it is evenly distributed, creating a smooth Nutella-Mascarpone mixture.
- Pour the cold espresso or mocha into a shallow bowl. Quickly dip each ladyfinger (Löffelbiskuit) into the coffee, making sure to coat both sides without soaking them too long, so they do not become soggy.
- Arrange a layer of dipped ladyfingers in the bottom of your serving dish or casserole dish, covering the entire base.
- Spread half of the Nutella-Mascarpone cream evenly over the first layer of ladyfingers. Use a spatula to smooth the surface.
- Repeat the process with a second layer of coffee-dipped ladyfingers, arranging them neatly over the cream.
- Top the second layer of ladyfingers with the remaining Nutella-Mascarpone cream. Again, spread it evenly and smooth the surface.
- Cover the tiramisu with plastic wrap or a lid and place it in the refrigerator. Allow it to chill for at least 4 hours, but preferably overnight, so the flavors can meld and the dessert can set properly.
- Just before serving, evenly dust the top of the tiramisu with cocoa powder using a fine sieve or sifter.
- Sprinkle the chopped hazelnuts generously over the cocoa-dusted top for added crunch and flavor.
- Serve the tiramisu chilled, using a large spoon or spatula to portion it onto dessert plates. Enjoy immediately.
Notes
For best results, allow the tiramisu to chill overnight to achieve the perfect texture and flavor. You can substitute espresso with strong brewed coffee if needed. If you prefer an alcohol-free version, simply omit the Amaretto. Make sure not to soak the ladyfingers too long in the coffee, as they can become overly soggy and lose their structure. You can add extra Nutella between the layers for a richer chocolate flavor. Decorate with extra hazelnuts or chocolate shavings if desired.
- Prep Time: 10
- Cook Time: 20
- Category: Dessert Rezepte
Nutrition
- Serving Size: 3 Portionen
- Calories: 300-400
- Sugar: 11-16g
- Sodium: 500-800mg
- Fat: 12-20g
- Saturated Fat: 4-8g
- Carbohydrates: 40-50g
- Fiber: 2-5g
- Protein: 15-25g
- Cholesterol: 60-100mg
