Nutella Brownie Tiramisu is wonderfully fudgey brownies made with Nutella (yes!) then layered with Mascarpone cheese are sloshed with coffee and Frangelico and they will steel the show for sure.
It seems a bit of an unlikely combination this Nutella Brownie Tiramisu but let me assure you it has been fully taste tested and approved and all agree that the combination is heaven.
The idea started many years ago when I used to make trays of something similar when I was catering. Back then the dish had rich chocolate brownies layered only with Mascarpone and the addition of raspberries in the summer and praline thrown in for crunch. This version though has more Italian roots considering that both Nutella and Frangelico are Italian exports.
This has got all the elements you may need in a dessert to impress. It’s got creamy Mascarpone, chocolate (lashings of) and crunchy nuts…..oh and alcohol. The best Italian hazelnut flavoured liqueur no less. If you can’t get Frangelico though Cointreau, Triple sec or even some Bailey’s would do the trick. I love the really nutty flavour of Frangelico though.
Nutella is a bit of a drug for some. Parents in Italy have the same problems keeping their kids out of the Nutella jar too. Nutella was never allowed in my house even occasionally until they started using sustainable palm oil to produce it in 2013. There is no doubt it makes good brownies and even that Nutella drizzle on the top is as addictive as crack.
These 10 interesting facts will convince you that it should be left under lock and key in any house with children. LOL.
It may also convince you to try it because…..addictive.
Find a dish and make this special dessert . It is great to make ahead and plonk on the table in front of wide eyed eaters ( provided they are old enough for alcohol and coffee). I guess it’s a bit of an adults dessert. I am known to use decaf coffee on the odd occasion. This and a little hazelnut oil could deliver the same flavour without the naughty bits. Just a thought.
Mascarpone can be quite expensive, so I have included a cup of whipped cream in the recipe to add fluff and bulk to this too. The eggs used in this classic version are not cooked so if this worries you then don’t despair you can substitute. I will include this in the recipe notes.
- 240 gm nutella
- 2 eggs (large)
- 180 gm plain flour
- 1 teaspoon baking powder
- 500 gm of mascarpone
- 250 ml of thickened cream/ or cream with a very high butterfat content
- 3 egg yolks
- 1 Tablespoons caster sugar
- 3 egg whites
- 1 tablespoon caster sugar
- 2 teaspoons vanilla extract or ½ a vanilla bean
- 6 savoiardi sponge fingers
- 250 ml of very strong coffee ( I used instant 2 tablespoons)
- 2 Tablespoons caster sugar
- 125 ml Frangelico
- ¼ cup nutella (approximately)
- 2 tablespoons Frangelico mixture (or enough to make a nice drizzle)
- 30 gm roasted hazelnuts ( or praline recipe in link below)
- Put the nutella and eggs into a bowl and beat well. Add the flour and baking powder. Mix well again and spread into the lined tray. Bake for 15 - 20 minutes or till just cooked through. Leave to cool
- Make the coffee syrup by putting two heaped tablespoons of instant coffee in a jug. Pour over hot water and stir in the sugar. once dissolved add the 125 ml of liqueur. set aside
- Prepare the Tiramisu ( trifle) dish and line the bottom with the sponge fingers. Pour enough coffee syrup over them to soak them. A bit at a time is the best way to go but they do need to be fully soaked.
- Chop the hazelnuts ready to add at the end. Also break off a corner of brownie so that you can use that on the top as well.
- Beat the yolks with 1 tablespoon of the sugar and the vanilla till light and pale and thickened. Set aside. Then in another bowl beat the cream till soft peak. Put the mascarpone into a bowl and beat just till mixed together then fold through the egg yolks or beat both together gently with a hand mixer till just combined. Then fold through the cream. Now you have a lovely creamy mixture.
- Clean the beaters and whisk the egg white and 1 Tablespoon of sugar till stiff and white and fold this gently in two lots through the mascarpone mixture. Now you are ready to assemble.
- spread half of the mixture over the sponge fingers. Put chunks of cold brownie on top in a single layer. Splash a little extra coffee onto it. Just a tiny bit (maybe 2-3 Tablespoons)
- Cover with the other half of the Mascarpone and smooth over. Sprinkle with the extra piece of crumbled brownie and chopped nuts.
- Finally make a Nutella drizzle by putting the nutella in a small bowl and add a couple of teaspoons at a time of coffee syrup. The mix will get claggy and dense before it loosens into a silky smooth drizzle. Remember only a bit of liquid at a time.
If you are concerned about eggs then whip 600 ml of cream to soft peak with 1 tablespoon icing sugar and vanilla. Fold the cream into the lightly beaten mascarpone .