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Creamy no-bake Nutella tiramisu cake with layers of coffee-soaked ladyfingers, mascarpone filling, and rich Nutella swirls dusted with cocoa powder

Nutella Tiramisu Cake

A no-bake layered dessert of espresso-dipped ladyfingers and a silky Nutella mascarpone cream, dusted with cocoa and chilled overnight until set into clean, rich slices. All the elegance of classic tiramisu with a deep chocolate hazelnut twist and zero oven time required.
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Prep Time 25 minutes
Total Time 6 hours 25 minutes
Servings: 9 servings
Course: Dessert
Cuisine: American
Calories: 487
Ingredients Equipment Method Notes

Ingredients
  

  • 24-30 whole ladyfinger biscuits (Savoiardi)
  • 1.5 cups strong brewed espresso or very strong coffee, cooled
  • 2 tbsp coffee liqueur such as Kahlua optional
  • 16 oz mascarpone cheese, cold
  • 1 cup heavy whipping cream, cold
  • 1/2 cup powdered sugar, sifted
  • 1 tsp vanilla extract
  • 3/4 cup Nutella slightly warmed before folding
  • 3 tbsp unsweetened cocoa powder for dusting the top
  • 2-3 tbsp Nutella, warmed to drizzle consistency optional, for decorating

Equipment

  • 9x13 Rectangular Dish or Similar Container
  • Hand Mixer or Stand Mixer
  • Two Large Mixing Bowls
  • Offset Spatula
  • Fine Mesh Sifter for Cocoa

Method
 

  1. Cool brewed espresso fully. Add coffee liqueur if using. Pour into a shallow bowl for dipping.
  2. Beat cold mascarpone, powdered sugar, and vanilla on medium speed until just smooth. Do not overbeat.
  3. Whip cold heavy cream in a separate bowl to stiff peaks. Fold into mascarpone in two additions using a spatula.
  4. Fold slightly warmed Nutella into the mascarpone cream until fully incorporated with no streaks.
  5. Dip each ladyfinger into cooled espresso for 1 to 2 seconds per side only. Arrange a single layer in the dish.
  6. Spread half the Nutella cream over the first ladyfinger layer. Add a second dipped ladyfinger layer on top, then spread remaining cream evenly over the surface.
  7. Cover and refrigerate at least 6 hours or overnight. Before serving, dust generously with cocoa powder through a sifter and drizzle with warmed Nutella if desired.

Notes

  • Use cold mascarpone straight from the fridge - warm mascarpone curdles when beaten and cannot be fixed.
  • Whip cream to stiff peaks before folding - under-whipped cream produces a runny filling that won't slice cleanly.
  • Dip ladyfingers for 1 to 2 seconds only - they continue absorbing moisture from the cream during chilling and over-soaked biscuits make the base soggy.
  • Refrigerate at least 6 hours, ideally overnight - the texture and flavor improve significantly with a full overnight rest.
  • Wipe the knife with a damp cloth between each cut for clean, defined slices.
  • Do not freeze the assembled dessert - the cream structure breaks down when thawed.