Savoiardi Tiramisu with Nutella

This is tiramisu for people who want the real tiramisu vibe (coffee + cocoa + creamy mascarpone) but also want a little extra comfort from Nutella. I’m using Savoiardi “sandwiches” here: each layer of ladyfingers gets a thin coat of Nutella so the biscuits stay structured, soak up coffee properly, and don’t turn into a puddle. The result is neat slices, a creamy top, and that familiar cocoa finish.

What makes this Nutella tiramisu different

Classic tiramisu uses a cocoa-dusted mascarpone cream and coffee-soaked Savoiardi, sometimes with eggs. This version skips eggs entirely and relies on whipped cream + mascarpone for a stable filling. The Nutella is not mixed into the cream here; it’s spread directly on the ladyfingers. That does two things:

1. It creates a thin “barrier” so the biscuits absorb coffee without collapsing as fast.
2. It puts Nutella exactly where you want it — as a clear layer you taste in every bite, not diluted into the cream.

If you’ve ever made tiramisu and had the bottom go too soft, the sandwich trick helps a lot.

Ingredients (what to know before you start)

Savoiardi (ladyfingers)

Use crisp, dry Savoiardi. If they’re soft or stale, they’ll drink coffee too fast and lose shape. The “Sardi” type you listed works great — they’re sturdy and hold up nicely.

Small note: Savoiardi size varies by brand. Don’t stress about lining them up perfectly like tiles; focus on an even layer across the base of the pan.

Nutella

The easiest way to spread Nutella without snapping the biscuits is to warm it slightly so it loosens. I don’t melt it into liquid, I just make it spreadable. You can do that by leaving the jar at room temp or giving a small amount a few seconds in the microwave (more on that in tips).

Coffee

Coffee is the backbone flavor here. Use coffee you actually like the taste of, because it comes through. I go for strong brewed coffee, cooled to room temperature so it doesn’t soften the biscuits too aggressively.

This recipe is very forgiving, but there’s one rule: coffee is “enough to soak,” not “enough to swim.” You want the biscuits hydrated, not floating.

Mascarpone

Mascarpone sets the filling and gives it that classic tiramisu richness. It also whips smoother when it isn’t ice-cold. I usually take it out for 10–15 minutes so it’s not rock hard, but still cool.

Powdered sugar

Just enough to lightly sweeten and smooth the mascarpone. Powdered sugar dissolves instantly, so you don’t get gritty cream.

Heavy cream (sweet cream), cold

Cold cream whips up fast and gives the filling volume. This is why the recipe can skip eggs and still slice nicely. Use cream with a proper fat percentage (yours is 35%, perfect).

Cocoa powder

Use unsweetened cocoa powder for the classic tiramisu finish. Dust it right before serving so it stays dry and pretty on top.

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Pan size + layering (so it sets in clean slices)

This is built in a 20×20 cm pan, which gives the filling enough height to look like tiramisu instead of a thin tray dessert. If you use a bigger pan, the layers will be thinner and it will set, but the slices won’t look as tall and tidy.

The method is basically:

• make Nutella ladyfinger sandwiches
• arrange them tightly
• soak with coffee (controlled amount)
• cover with mascarpone cream
• chill
• cocoa dust before slicing

That’s it — but the order matters, especially with whipping the cream.

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Step-by-step instructions (measures only in the recipe card)

1) Brew the coffee and cool it

Make your coffee strong, then let it cool to room temperature. Hot coffee makes the biscuits go soft too quickly and can loosen the filling later.

2) Make the Nutella Savoiardi “sandwiches”

Spread Nutella on one Savoiardi, then press another Savoiardi on top to make a sandwich.

• Don’t overfill. A thin layer is enough for flavor and structure.
• If your Nutella is stiff, warm a small amount just until spreadable (not runny).

3) Arrange the sandwiches in the pan

Place the sandwiches in a single layer in your pan. Pack them in snugly, like you’re making a base for a no-bake cake. If you have gaps at the edges, you can place a sandwich sideways or trim a biscuit if you want, but it doesn’t need to be perfect.

4) Pour coffee over the Savoiardi (slowly)

This part decides whether your tiramisu slices beautifully or turns messy.

• Pour slowly and evenly across the surface.
• Pause for a moment so the biscuits absorb it.
• The goal is even soaking.

If you dump it all at once, the bottom layer can get too wet while the top stays dry.

5) Make the mascarpone filling

Beat mascarpone with powdered sugar until smooth. Then add the cold heavy cream and whip until it becomes a soft, spreadable cream.

Important detail: Stop before “stiff peaks.”

You want it thick enough to hold shape, but not so stiff that it looks grainy or starts to split. It should spread easily and settle into a smooth layer.

6) Spread the filling evenly

Spoon the filling over the soaked Savoiardi layer, then spread it gently to the edges. I like to do a rough spread first, then a second pass to smooth the top.

7) Chill

Refrigerate until set. Two hours is the minimum for slicing; longer is even better if you have the time (overnight is ideal for clean cuts and deeper coffee flavor).

8) Dust with cocoa right before slicing

Dust the top with cocoa powder just before serving. If you do it too early, the cocoa can darken and look damp on top of the cream.

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Tips that actually help (no fuss, just the small stuff)

• Warm Nutella for easy spreading: Scoop a bit into a bowl and warm it for a few seconds so it spreads without breaking the Savoiardi. You want “soft,” not “liquid.”
• Don’t over-soak: If you’re unsure, hold back a little coffee. You can always add a drizzle later, but you can’t fix biscuits that collapsed.
• Whip the filling gently: If you go too far, mascarpone + cream can turn grainy. Stop when it’s thick, smooth, and spreadable.
• For clean slices: Chill well, dust cocoa last minute, and wipe your knife between cuts.
• Make-ahead friendly: This one holds really well in the fridge. The flavor actually improves after a longer rest.

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Storage

• Fridge: Keep covered and refrigerated. It stays nice for a couple of days.
• Freezing: You can freeze it, but the texture won’t be quite as creamy after thawing. If you do freeze, thaw overnight in the fridge and dust cocoa after thawing.

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