I lead a busy life. I know that is SUCH a uncool thing to say. “Oh, I’m sooo busy.” I try not to be one of those people; sooo busy is not cool. Sooo busy is stressed and tired and certainly not the healthiest way to live. But the reality is, I’m busy. I work full-time, study part-time and am often up until past 11 at night working on my blogs. I also love to socialise and cook and combine the two as often as possible. However, when I often don’t get home from work until about 10 minutes before I have to go out again I need to have a little stash of ‘bring-a-plate’ dishes I can do in advance. This super easy Nutella Tiramisu recipe is one of those dishes.
This recipe was inspired by a friend’s recipe for an amazing tiramisu with layers of zabaglione (a fancy Italian custard). I swooned when I saw Rob’s recipe – I love custard! But I often do not have the time to make it. So I cheated. My version uses just six ingredients, takes about half an hour to assemble, you leave it overnight in the fridge and then just turn it out when you are ready to serve (which also makes traveling with it less stressful). Magic.
Did I mention it has Nutella?
This is not traditional at all but it is delicious and stress free and it has Nutella.
I will stop talking about Nutella now OK 🙂
The secret to getting this cake out of the tin is to line it really well with cling wrap and allow plenty of overlap so that you can wrap you loaf up firmly and get all the flavours to squish together (that’s the technical term 🙂 )
When it is time to serve you just unwrap, place a plate over the top and invert the whole thing. The tin will slide off easily and then you can carefully remove the plastic.
You can either spread the remaining Nutella mixture on top, pipe it using an icing bag or use two spoons to make little shell shapes.
Easy, so yummy and just a little bit fancy.
What are your favourite prepare-ahead recipes?
- Sponge fingers (how many will depend on size)- I used 15 large ones
- 1/2 cup (125mL) strong black coffee
- 1 Tbsp port or liqueur (optional)
- 250g (9 oz.) mascarpone
- 1/4 cup (75g or 2.5 oz.) Nutella
- 1/2 cup thick store bought custard
- Berries to decorate (optional)
- Line a loaf tin ( I use 10 x 20cm or 4 x 8 inches) well with plastic wrap, making sure you have overlap.
- Whisk together mascarpone and Nutella until just combined.
- Place coffee and alcohol in a flat bowl or tray.
- For the bottom layer (which will become the top) Dip the bottom (flatter) side of sponge fingers in the coffee mixture and place them coffee side up in the loaf tin. Only dip one side because otherwise this layer becomes very soggy.
- Spread the custard over the sponge fingers.
- Do another layer of sponge fingers dipped in coffee mixture on both sides.
- Spread half the mascarpone mixture over the top. Place the remaining mascarpone mixture in a small bowl and refrigerate.
- Finish off with a layer of coffee-dipped sponge fingers.
- Gently press down on the top layer of sponge fingers and wrap the overlapping plastic wrap firmly over the cake.
- Refrigerate overnight.
- Unwrap the plastic from the top of the loaf tin.
- Place a large plate on top of the tin and invert.
- The tin will slide off easily. Carefully unwrap the cake.
- Pipe or spread remaining mascarpone mixture on top and decorate with berries if desired.