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.
- 250 gm nutella 1 cup
- 2 whole eggs large
- 150 gm plain flour 1 cup
- 1 teaspoon baking powder
- 500 gm mascarpone
- 250 ml cream thickened or cream with a very high butterfat content
- 3 egg yolks
- 20 gm caster sugar 1 Tablespoon
- 3 egg whites
- 20 gm caster sugar 1 tablespoon
- 2 teaspoons vanilla extract or 1/2 a vanilla bean
- 6 single savoiardi sponge fingers
- 250 ml coffee extra strong ( I used instant 2 tablespoons)
- 40 gm caster sugar 2 Tablespoons
- 125 ml Frangelico
- 1/4 cup nutella approximately
- 2 tablespoons Frangelico mixture or enough to make a nice drizzle
- 30 gm hazelnuts roasted or praline recipe link below
Don't try to beat mascarpone except to mix it . You can't beat it like cream.
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 .
For a thicker brownie use a smaller tray
This is a great make ahead dessert too. Honey Pannacotta.