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Slice of Nutella tiramisu with Savoiardi ladyfingers, mascarpone cream, and cocoa topping in a glass dish.

Savoiardi Tiramisu with Nutella

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No-bake Savoiardi tiramisu made with Nutella ladyfinger “sandwiches,” coffee soaking, and an egg-free mascarpone cream. Finished with cocoa powder and chilled until sliceable.
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Prep Time 20 minutes
Chill Time 2 hours
Total Time 2 hours 20 minutes
Course: Dessert, No-Bake Dessert, Tiramisu
Ingredients Method Video Notes

Ingredients
  

Base
  • 150 g Savoiardi Sardi ladyfingers
  • Nutella as needed for spreading
  • 150 ml coffee cooled (strong brewed coffee)
Filling
  • 250 g mascarpone cheese
  • 2 tablespoons powdered sugar
  • 300 ml heavy cream sweet cream, cold (35%)
  • 3 –4 tablespoons cocoa powder for dusting

Method
 

  1. Brew strong coffee and let it cool to room temperature. Set aside.
  2. Spread a thin layer of Nutella on one Savoiardi, then press a second Savoiardi on top to make a sandwich. Repeat until you’ve used all Savoiardi.
  3. Arrange the Savoiardi sandwiches in a snug single layer in a 20×20 cm pan.
  4. Slowly pour the cooled coffee evenly over the Savoiardi so they soak it up. Don’t add too much at once or the biscuits may fall apart.
  5. In a mixing bowl, beat the mascarpone with powdered sugar until smooth.
  6. Add the cold heavy cream and whip until thick and creamy. The filling should be smooth and spreadable, not completely stiff.
  7. Spread the filling evenly over the soaked Savoiardi layer and smooth the top.
  8. Refrigerate for at least 2 hours.
  9. Right before slicing, dust the top with cocoa powder (about 3–4 tablespoons). Slice and serve.

Video

Notes

  • For easier spreading, soften Nutella slightly (room temperature or a few seconds warmed in a bowl) so it doesn’t crack the Savoiardi.
  • Pour coffee slowly and evenly; you want the biscuits soaked, not swimming.
  • For the cleanest slices, chill longer (overnight is ideal) and wipe the knife between cuts.

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