Eggless Tiramisu Recipe (Nutella Tiramisu)

While we are still recovering from the last tiramisu marsala, here we go with another recipe. I know I posted the last one just this morning but my lovely neighbour Tanya came to me today with this eggless tiramisu, and I couldn’t resist posting another one. After taking the picture, we operated a fair exchange of half of the tiramisu with marsala with half of hers.
Tanya’s husband is allergic to eggs, so she’s used to cooking without. You will also find that the quantity of mascarpone is reduced, but if you were looking for a low calorie tiramisu, don’t start jumping for joy, because in this eggless tiramisu recipe there are 500gr of Nutella (yes, 1 lb). Nutella hazelnut spread, the unappointed culinary ambassador of Italy.
And another thing, this tiramisu dessert is also coffee free.
So, after leading our readers to the road of perdition adding alcohol in many shapes and forms to our tiramisu recipes, like limoncello, rum, marsala and even wine to something as innocent as a raspberry tiramisu, here we start with our redemption with a service for all those with intolerance or an allergy to eggs with an egg-free tiramisu. Not only the rum will be only optional here, but I will go as far as not putting in the list of this tiramisu ingredients (for eight people):

One packet of savoiardi biscuits
250gr (9 oz) mascarpone cheese
500gr (1.1 lb) Nutella
3 tabsp sugar
250ml (8½ oz) milk
1 handful of hazelnuts, (very) finely ground
100gr (3½ oz) hazelnuts, coarsely chopped
Cocoa powder for dusting

In a medium pan, mix the ground hazelnuts with the milk and the sugar and put on a low heat until it’s all well mixed. Don’t bring to the boil, just make sure you get a liquid non-creamy mix, because this is what you will use to dip the biscuits. Take off the stove and let it cool to room temperature or slightly lukewarm.

Now the cool part of this Nutella tiramisu recipe: when you mix the mascarpone cheese with Nutella. Avert your eyes while doing this, because you will put on weight only by smelling this stuff. You can use less of both if you want, as long as you keep the 1/3 mascarpone – 2/3 Nutella ratio. Nutella will have to dominate. Mix well until completely blended.
Start dipping the biscuits now. Take a rectangular casserole and go with the layers: dipped savoiardi, cream and (just because we don’t want it to be too light), one third of the other hazelnuts. Complete to the roof, leaving the cream as last. Then dust with cocoa powder.

Keep this Nutella tiramisu in the fridge for two hours, then bring it to your neighbors and exchange it with their tiramisu.

EDIT: savoiardi contain eggs, so read the comment below if you want to make this egg-free tiramisu 100% free.