Easy Nutella Tiramisu (No Egg)
What Is Nutella Tiramisu?
Nutella tiramisu is a variation of traditional Italian tiramisu recipe that replaces the classic egg-based mascarpone filling with a whipped mascarpone and Nutella cream. Instead of cocoa-forward layers, this version leans into rich chocolate-hazelnut flavor while keeping the signature espresso-soaked ladyfingers.
Unlike authentic tiramisu and my pistachio tiramisu, which uses egg yolks for structure, this no-egg version relies on whipped cream for stability, making it simpler and quicker to prepare.
Why This Unique Tiramisu is So Special
- No raw eggs.
- No cooking or tempering required.
- Ready to assemble in about 20 minutes.
- Extra chocolate-hazelnut flavor in every layer.
- Perfect make-ahead dessert.
It’s rich, creamy, and a guaranteed crowd-pleaser, especially for Nutella lovers.
Key Ingredients
- Mascarpone Cheese – The creamy base of the filling. Use full-fat mascarpone for the best texture and let it warm up at room temperature before using for 30-40 minutes.
- Heavy Whipping Cream – do not substitute or the whipped cream will not whip properly. Use cold, straight from the refrigerator.
- Nutella – this hazelnut chocolate spread will mix into the cream layer and coffee mixture, plus drizzled on top for extra flavor.
- Rum Extract (or Rum) – Adds warmth and depth. Optional but recommended for flavor balance.
- Ladyfinger Cookies (Savoiardi) – Traditional crisp (hard) sponge cookies that soften as they absorb coffee.
- Strong Coffee or Espresso – brew expresso or very strong coffee and let it cool. You can also use instant espresso powder and mix it into water per instruction on the label.
Full list of ingredients is in the recipe card.
Tips for Perfect Nutella Tiramisu
- Use very cold heavy cream so it thickens properly.
- Don’t over-soak the ladyfingers, a quick dip is enough.
- Chill at least 2 hours, but overnight is best.
- If the cream seems soft, chill it for 20-30 minutes before assembling.
- Warm Nutella slightly before drizzling so it flows easily.
Make Ahead, Storing and Freezing Instructions
- Storing: Store tightly covered in the refrigerator for up to 4 days.
- Make ahead: You should make it ahead of time and it actually improves after chilling overnight because the flavors meld and the cookies soften perfectly.
- Freezing: Assemble in a freezer-friendly aluminum or glass dish. Freeze it tightly wrapped in plastic wrap and aluminum foil but without the final Nutella drizzle.
- Thaw overnight in the refrigerator before serving. The texture may soften slightly but will still taste great.
Recipe FAQs
If your tiramisu didn’t set properly, here are the common causes:
The cream wasn’t whipped to stiff peaks.
The ladyfingers were soaked too long.
The dessert didn’t chill long enough.
Mascarpone was overmixed and thinned out.
Yes but the flavor will be completely different (unless you use decaf). You can substitute the coffee with:
Warm milk
Chocolate milk
Decaf coffee
Hazelnut-flavored milk
More Dessert Recipes To Try
If you love this Nutella Tiramisu, be sure to try some of my other chocolate and tiramisu-inspired desserts. You’ll love my Tiramisu Poke Cake, which brings those same espresso and cream flavors into a simple sheet cake. And if you’re a true chocolate lover, my Chocolate Mousse, Nutella No-Bake Cheesecake and Layered Chocolate Espresso Dessert is a must-try.
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Nutella Tiramisu Recipe
Ingredients
Cream Layer:
- 16 oz mascarpone cheese warmed
- 1 cup heavy whipping cream cold
- 1/2 cup Nutella room temperature
- 1 tsp rum extract (2 Tbsp of rum can be used instead)
- 1/3 cup sugar
Cookie Layer:
- 10 oz ladyfinger cookies (hard ones) (you can use a little more or a little less depending on how tight you pack them)
- 8 oz very strong coffee (or use instant espresso powder mixed with water)
- 3 Tbsp Nutella
Topping:
- 2 Tbsp cocoa powder
- 1/2 cup Nutella (warmed for easy drizzle)
Instructions
For cookies:
- Prepare hot, strong coffee and stir in Nutella until combined. Cool to room temerature
Cream Layer:
- (Use whisk attachment for the cream.)
- In a bowl of an electric mixer, add mascarpone cheese, heavy whipping cream, rum extract and Nutella. Start on low speed to mix the ingredients and gradually increase the speed over a few seconds to medium-high.
- Slowly pour in the sugar as the mixture thickens while mixing. Do no walk away, this will be ready fast! Beat on medium-high speed until stiff peaks form and gradually lower the speed, over a couple of seconds.
- Using a spatula, scrape sides and bottom of the bowl and gently fold the cream mixture to mix. Set aside.
Tiramisu:
- In an 8×8 high-rimmed dish, start by layering half of the Ladyfingers cookies. Slowly dip each cookie in cooled coffee mixture but don’t soak them too much or they will fall apart in your hands.
- Cover the cookie layer with half of mascarpone cream mixture, making sure it’s even all over.
- Layer remaining coffee dipped cookies over the cream and cover with remaining mascarpone cream.
- Dust with cocoa powder.
- Warm Nutella in a zip-lock bag. (A few seconds is plenty.) Cut off a little tip on the bag and generously drizzle with warmed Nutella.
- Refrigerate for at least 2 hours or overnight.
Nutrition
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Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
This recipe was pretty great. I followed it exactly (I won’t be this Mother’s Day lol) I am a huge fan of rum flavor, but it was wayyyy too overpowering in this recipe for my liking. After a few bites you get used to it. I was looking for a copycat recipe for Nutella Tiramisu from Federal Pizza. They got rid of their Nutella Tiramisu for regular Tiramisu (which is nothing like my Italian family makes) and I just had to find a good way to recreate their original Nutella Tiramisu. I think when I omit the rum flavor it will be identical to what I used to get. So thank you so much for giving me a very good start to getting an exact replica of the best tiramisu I’ve ever had 🙂
Hi do you whip cream apart and then fold it in? As your instructions initially say to mix together and further down, ‘fold in cream’
Hi There!
I’m sorry, I didn’t phrase that clearly. By “fold” I mean the way of mixing when you gently fold with a spatula. I will rephrase myself. Thanks for letting me know!