Nutella Tiramisu Cake
Equipment
Ingredients
Cake Layers
all-purpose flour (sifted)
200 g
granulated sugar
150 g
eggs (room temperature)
4 pcs
butter (melted)
50 g
Coffee Syrup
espresso (cooled)
200 ml
granulated sugar
30 g
coffee liqueur
30 ml
Mascarpone Cream
mascarpone cheese (room temperature)
500 g
heavy cream (cold)
200 ml
powdered sugar
80 g
vanilla extract
10 ml
Nutella Layer
Nutella hazelnut spread (room temperature)
300 g
Topping
cocoa powder (unsweetened)
20 g
hazelnuts (toasted, chopped)
50 g
Instructions
Prepare cake batter
Beat eggs with sugar until pale and fluffy, then fold in flour and melted butter.
Bake the sponge cake
Pour batter into prepared pan and bake until golden and springy.
Prepare coffee syrup
Dissolve sugar in hot espresso and add coffee liqueur if using.
Make mascarpone cream
Whip heavy cream with powdered sugar and vanilla, then fold into mascarpone.
Assemble the cake
Slice cooled cake into layers, soak with coffee syrup, spread Nutella and mascarpone cream between layers.
Chill the assembled cake
Refrigerate the cake for at least 3 hours to allow flavors to meld.
Decorate and serve
Dust with cocoa powder and sprinkle with chopped hazelnuts before serving.
Original recipe
Storage
Best consumed within 3 days. Can be frozen for up to 1 month - thaw overnight in refrigerator before serving.
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