This Ferrero Rocher tiramisu is one of those desserts I come back to again and again. It doesn’t need an oven, it looks elegant once sliced, and the flavors are familiar in the best possible way. Chocolate, hazelnuts, mascarpone, and soft ladyfingers soaked just enough to melt into the cream. It’s rich, but not heavy, and it’s the kind of cake that disappears quietly from the fridge slice by slice.
I like desserts that feel reliable. Ones you can make for guests, for family, or simply because you want something sweet in the fridge that will last a couple of days. This is exactly that kind of recipe. It’s simple in structure, but every ingredient has a role, and if you respect a few small details, the result is consistently good.
This tiramisu is inspired by the classic version, but instead of coffee and cocoa, the focus is on Ferrero Rocher flavors: chocolate, hazelnut, and a creamy filling that isn’t overly sweet. There is Nutella in the cream, chopped Ferrero Rocher inside, and a chocolate ganache on top finished with roasted hazelnuts. Everything stays balanced, and nothing overpowers the mascarpone.
I usually make this in a 20×20 cm pan, which gives nice, even layers and clean slices. It’s also a great size if you want a dessert that looks generous without being too large.
Ingredients
Base
- 200 g ladyfinger biscuits
- 200 ml warm milk
Cream filling
- 250 g heavy cream (35% fat), cold
- 250 g mascarpone cheese
- 2 tablespoons Nutella
- 6 Ferrero Rocher balls, chopped
Chocolate topping
- 150 g chocolate
- 150 ml heavy cream
- 50 g chopped roasted hazelnuts
Preparation
Start by preparing the pan. I use a square 20×20 cm baking dish, but a similar size works as long as the layers aren’t too thin. There’s no need to line it, but you can use baking paper if you want easier removal.
Pour the milk into a bowl and warm it slightly. It should be warm, not hot. This is important. Ladyfingers absorb liquid very quickly, and if the milk is too hot, they will soften too much and lose their structure.
Quickly dip each ladyfinger into the warm milk. Don’t leave them soaking. Just a brief dip on each side is enough. Arrange the soaked ladyfingers in a single layer at the bottom of the pan, placing them tightly next to each other so there are no gaps.
Set the pan aside while you prepare the cream.
Cream Filling
The cream is the heart of this dessert, so it’s worth taking your time here.
Make sure the heavy cream is cold and straight from the refrigerator. It should have at least 35% fat. If it’s too warm, it won’t whip properly, and the filling will be too soft.
Pour the heavy cream into a mixing bowl and start whipping it. Whip until it reaches a half-whipped stage. It should be thicker than liquid but still soft and not fully stiff.
Add the mascarpone and Nutella to the bowl. Continue mixing until everything is combined and you get a semi-firm cream. Be careful not to overmix. The texture should be smooth and stable, but still light.
Finely chop the Ferrero Rocher balls and add them to the cream. Using a spatula, gently fold them in. This keeps the cream airy and ensures the chocolate and hazelnut pieces are evenly distributed.
Divide the cream into two equal parts.
Assembling the Cake
Spread the first half of the cream evenly over the layer of ladyfingers. Use a spatula to smooth it out and reach the corners.
Prepare the second layer of ladyfingers by dipping them briefly into the warm milk, just like before. Arrange them carefully on top of the cream, pressing very lightly so the layers stick together.
Spread the remaining cream over the second layer of ladyfingers. Smooth the surface as evenly as possible. This will be the base for the chocolate topping later.
Place the cake in the refrigerator for at least 2–3 hours. This resting time allows the cream to set and the ladyfingers to soften properly.
Chocolate Topping
Once the cake has chilled, prepare the chocolate topping.
Chop or break the chocolate into small pieces and place it in a heatproof bowl.
Heat the heavy cream until it just comes to a boil. As soon as it reaches that point, remove it from the heat and pour it over the chopped chocolate. Let it sit undisturbed for a few minutes. This helps the chocolate melt evenly.
After a few minutes, gently stir until you get a smooth, glossy ganache. Add the chopped roasted hazelnuts and mix well.
Pour the chocolate topping over the chilled cake. Tilt the pan slightly or use a spatula to help it spread evenly across the surface.
At this stage, you can decorate the top as you like. Whipped cream, Ferrero Rocher balls, whole or chopped hazelnuts all work well. Keep it simple or decorate generously, depending on the occasion.
Return the cake to the refrigerator for another 2 hours before slicing.
Tips for the Best Result
- Heavy cream matters. Always use heavy cream with 35% fat, and make sure it’s cold. If the cream is at room temperature, it won’t whip properly, and the filling will be too loose.
- You can mix in two steps. For extra security, you can whip the heavy cream in one bowl and mix the mascarpone with Nutella in another. Then gently fold them together with a spatula. This method reduces the risk of overmixing.
- Ladyfingers need warmth, not heat. Warm milk or coffee works best. If the liquid is hot, the ladyfingers will fall apart and become mushy.
- Chilling time improves texture. The cake can be sliced after a few hours, but it’s always better the next day. Overnight chilling gives cleaner slices and a more unified texture.
Serving and Storage
This Ferrero Rocher tiramisu slices beautifully once fully chilled. Use a sharp knife and wipe it clean between cuts for neat edges.
Store the cake in the refrigerator, covered, for up to three days. The flavors actually improve after the first day, as the cream and biscuits settle together.
This is a dessert I often make ahead of time. It takes the pressure off when guests arrive, and it’s always satisfying to open the fridge and see it waiting there, ready to be sliced.
If you like desserts with clear layers, familiar flavors, and a creamy texture that holds its shape, this one is worth keeping in your regular rotation. It’s simple, dependable, and always well received.
Ferrero Rocher Tiramisu (No-Bake) — 20×20 cm Pan
Ingredients
Base
- 200 g ladyfinger biscuits
- 200 ml warm milk
Cream Filling
- 250 g heavy cream 35% fat, cold
- 250 g mascarpone cheese
- 2 tbsp Nutella
- 6 Ferrero Rocher chocolates finely chopped
Chocolate Topping
- 150 g chocolate
- 150 ml heavy cream
- 50 g chopped roasted hazelnuts
Instructions
- Briefly dip each ladyfinger into warm milk and arrange in a single layer in a 20 × 20 cm pan.
- Whip the cold heavy cream until half-whipped. Add mascarpone and Nutella, then continue mixing until smooth and semi-firm.
- Gently fold in the chopped Ferrero Rocher chocolates. Divide the cream into two equal parts.
- Spread the first half of the cream evenly over the ladyfingers.
- Dip the remaining ladyfingers into warm milk and place over the cream layer.
- Spread the second half of the cream on top and smooth the surface. Refrigerate for 2–3 hours.
- For the topping, heat the heavy cream until it just begins to boil. Pour over the chopped chocolate, let sit a few minutes, then stir smooth. Mix in the chopped roasted hazelnuts.
- Pour the chocolate topping over the chilled cake and spread evenly.
- Refrigerate an additional 2 hours before slicing and serving.
Notes
- Use cold heavy cream with at least 35% fat for best whipping results.
- For extra stability, whip the heavy cream separately and mix mascarpone with Nutella in another bowl, then gently combine with a spatula.
- Use warm, not hot, milk (or coffee) for soaking the ladyfingers.
- Slice after a few hours, but best after resting overnight in the refrigerator.
