Nutella Tiramisu

This Italian classic translates as ‘pick me up’, and the combination of coffee, liqueur, mascarpone and sponge means it certainly lives up to its name!

  • 30 mins cooking
  • Serves 12
  • Print


  • 3/4 cup strong espresso coffee (see notes)
  • ½ cup (125ml) marsala
  • ¼ cup (60ml) Kahlua (coffee liqueur)
  • 3 eggs, separated
  • ½ cup (110g) caster sugar
  • 500 grams mascarpone
  • 2 tablespoons marsala, extra
  • ¼ cup (55g) caster sugar, extra
  • 300 ml thickened cream
  • 375 grams small sponge finger biscuits
  • sifted cocoa, for dusting
Espresso syrup
  • ½ cup (125ml) boiling water
  • ¾ cup (150g) caster sugar
  • ½ cup (125ml) strong espresso
Nutella drizzle
  • 250 grams Nutella
  • ½ cup (125ml) boiling water


  • 1
    Combine espresso coffee, marsala and Kahlua in a shallow bowl.
    2 Beat egg yolks and sugar in a medium bowl with an electric mixer until light and fluffy (about 4-5 minutes).
    3 Fold mascarpone and extra marsala into egg-yolk mixture until just combined.
    4 Beat egg whites and extra sugar in 
a clean small bowl with an electric mixer until soft peaks form. Gently fold 
egg-white mixture into mascarpone mixture, then fold in ⅓ cup (80ml)thickened cream.
    5 Dip half the biscuits, one at a time, 
for 1-2 seconds into coffee mixture, 
then arrange in a single layer in a 2-litre (8-cup-capacity) oval or round dish.
    6 Spread half the mascarpone mixture over soaked biscuits. Repeat with remaining biscuits and mascarpone mixture. Cover and refrigerate overnight.
    7 Just before serving, softly whip remaining thickened cream, decorate top. Dust with cocoa and serve with Espresso Syrup and Nutella Drizzle.
Espresso syrup
  • 2
    Combine all ingredients in a small saucepan. Cook, stirring, over medium heat until sugar has dissolved. Simmer for 5 minutes or until thickened slightly
Nutella drizzle
  • 3
    Whisk Nutella and water in a medium bowl until smooth.

More From Women's Weekly Food