Cocoa-dusted Nutella tiramisu squares being sliced in the pan

These Nutella Tiramisu Squares are what happens when you take the best parts of tiramisu (creamy mascarpone layer + cocoa on top) and build them on a biscuit base that doesn’t require brewing espresso or dealing with raw eggs.

I make them in a small pan, chill until sliceable, and cut into neat little squares. The biscuits soften just enough to feel cake-like, but you still get a tiny bit of structure so the pieces hold their shape.

They’re also very easy to scale up for a bigger tray.

What these squares taste like

The bottom layer is Petit Beurre biscuits turned into “mini sandwiches” with Nutella, then quickly dipped in milk.

That dip is important: it softens the biscuits so they meld into one base after chilling, but it’s short enough that they don’t turn to mush.

On top, it’s a mascarpone cream with Nutella mixed in. It sets in the fridge, slices cleanly, and tastes like a chocolate-hazelnut tiramisu filling.

A simple cocoa dusting finishes it.

Slice of Nutella tiramisu squares on a plate with a fork, cocoa-dusted top and creamy mascarpone layer

Ingredient breakdown

Petit Beurre biscuits

These are the classic rectangular tea biscuits (slightly sweet, sturdy, and perfect for soaking).

If your biscuits are thicker or thinner than mine, you’ll naturally use a bit more or less to fill your pan.

Nutella

You’ll use Nutella in two places:

Spread between biscuits (this gives the base most of its Nutella flavor)
Mixed into the mascarpone filling (this makes the cream lightly chocolate-hazelnut instead of plain)

If your Nutella is cold and stiff, it helps to let it sit at room temperature for a bit so it spreads without snapping the biscuits.

Milk

Milk is your quick dip. You’re not trying to soak the biscuits all the way through—just a fast in-and-out.

If you want a stronger tiramisu vibe, you can swap the milk for coffee, but I’m sharing the version I actually make most often because it’s simpler and kid-friendly.

Mascarpone

Mascarpone is the backbone of the filling.

A quick note from experience: mascarpone can split if it’s overmixed or too warm. I keep it cool and mix just until smooth.

Powdered sugar

Just enough to lightly sweeten the cream and take the edge off the cocoa dusting.

Heavy/whipping cream (35%)

This is what turns the mascarpone into a fluffy, sliceable layer.

Cold cream whips better and helps the filling set faster.

Cocoa powder

For dusting right before serving.

I like using a small sieve so it looks even and doesn’t clump.

Pan size notes (so you don’t guess mid-recipe)

This recipe is flexible because it depends on how many biscuits you use and what size pan you choose.

I usually make this in a small square pan (around 18–20 cm / 7–8 inch) or a loaf pan lined with parchment.

The “biscuit sandwich” layer should fit snugly in a single layer. If you have extra sandwiches, you can either:

tuck them in tightly, or
start a second thin row (and make the squares a bit taller)

Either way works.

How to make Nutella Tiramisu Squares (step-by-step)

1) Make the biscuit “sandwiches”

Spread Nutella on a biscuit.

Top with another biscuit to make a sandwich.

Repeat until you have enough to cover your pan.

If the Nutella is fighting you, warm the jar for a few minutes (closed) in a bowl of warm water. It spreads smoother and you won’t crush the biscuits.

2) Quick dip in milk

Pour milk into a shallow bowl.

Dip each biscuit sandwich very briefly—think fast dunk, not a soak.

Place them in the pan in a tight layer.

If you dip too long, you’ll notice the biscuits start bending. That’s your sign to speed up.

3) Mix the mascarpone filling

In a bowl, mix mascarpone with powdered sugar just until combined.

Add Nutella.

Then pour in the cold cream and whip/mix until the filling is smooth and thickened.

I start slowly so everything blends, then increase speed until it holds soft peaks. You want it spreadable but stable.

4) Spread and chill

Spoon the filling over the biscuit layer.

Spread it evenly (an offset spatula makes this easier, but a regular spoon works too).

Cover and refrigerate until it firms up enough to slice.

5) Cocoa on top, then slice

Right before serving, dust the top with cocoa powder.

Then lift out (if you lined the pan) and cut into squares.

For cleaner cuts, wipe your knife between slices. If you want really neat edges, run the blade under hot water, wipe dry, then slice.

Tips that make these come out better

Don’t over-dip the biscuits.
A quick dunk is enough. The fridge time finishes the softening.

Keep the cream cold.
Cold cream whips faster and helps the filling set. If your kitchen is warm, chill the mixing bowl for 10 minutes.

Mix mascarpone gently at first.
Mascarpone can go grainy if it’s beaten hard for too long. I mix it just until smooth, then let the cream do the thickening.

Chill longer if you want sharper slices.
They slice after about 1–2 hours, but if you have time, 3–4 hours makes the squares even cleaner.

Dust cocoa right before serving.
If you dust too early, cocoa can darken and look slightly patchy from moisture. Still tasty—just not as neat.

Storage

Keep the squares in the fridge, covered.

They’re best within 2–3 days, when the biscuits are soft but still structured.

After that they’re still good, just softer.

You can freeze them, but the texture changes (the biscuit layer gets more cakey/soft after thawing). If you freeze, dust cocoa after thawing, not before.

FAQ

Can I use other biscuits?
Yes. Any plain tea biscuit works. If it’s very sweet (like some cookies), reduce the sugar slightly next time.

Can I use coffee instead of milk?
Definitely. Use cooled coffee or espresso diluted with a bit of water. Dip quickly the same way.

Can I make this ahead?
Yes. I often make it the night before for the cleanest slices the next day.