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Ferrero Rocher Tiramisu (No-Bake) — 20×20 cm Pan

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A rich no-bake Ferrero Rocher tiramisu made with layers of milk-dipped ladyfingers, fluffy Nutella mascarpone cream studded with chopped Ferrero Rocher, and a silky chocolate-hazelnut ganache topping—perfect for a make-ahead crowd-pleasing dessert.
Prep Time 30 minutes
Chill Time 4 hours
Total Time 4 hours 30 minutes
Course: Dessert, No-Bake Dessert, Tiramisu
Cuisine: Italian-Inspired

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

Method
 

  1. Briefly dip each ladyfinger into warm milk and arrange in a single layer in a 20 × 20 cm pan.
  2. Whip the cold heavy cream until half-whipped. Add mascarpone and Nutella, then continue mixing until smooth and semi-firm.
  3. Gently fold in the chopped Ferrero Rocher chocolates. Divide the cream into two equal parts.
  4. Spread the first half of the cream evenly over the ladyfingers.
  5. Dip the remaining ladyfingers into warm milk and place over the cream layer.
  6. Spread the second half of the cream on top and smooth the surface. Refrigerate for 2–3 hours.
  7. 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.
  8. Pour the chocolate topping over the chilled cake and spread evenly.
  9. 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.

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