Mini Tiramisu With Nutella® Hazelnut Spread – a delicious recipe with Custard, vanilla bean, milk, egg yolks, granulated sugar, cornstarch. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Custard: Place stainless steel bowl in freezer. Split vanilla bean lengthwise and scrape out seeds. In saucepan set over medium heat, combine milk and vanilla seeds; heat until steaming and simmering around edges (do not boil).
2
In separate bowl, whisk together egg yolks, sugar, cornstarch and salt.
3
Slowly pour hot milk mixture into egg yolk mixture, whisking until combined. Return to saucepan; cook, stirring constantly for 3 to 4 minutes, or until it is steaming and thickened.
4
Transfer to stainless steel bowl from freezer; cover surface directly with plastic wrap. Let stand at room temperature for about 30 minutes or until cooled completely.
5
Tiramisu: In bowl, whip together cream, mascarpone and sugar until mixture is stiff. Stir in rum or wine. Gently fold in cooled custard.
6
Divide half of the cream mixture among sixteen 1-cup dessert glasses or small bowls.
7
Dip ladyfingers into coffee and arrange over top. Top with remaining cream mixture.
8
Spoon Nutella(R) hazelnut spread into piping bag fitted with small, plain tip. Pipe about 1/2 tbsp Nutella(R) hazelnut spread over cream to resemble a Christmas tree. Place gold bead on top of each tree.
956
kcal
Calories
54
g
Fat
65
g
Carbs
38
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 16 ingredients. The key ingredients include: Custard:, 1 vanilla bean, 2 cups whole milk, 8 egg yolks, and more.
Yes, Mini Tiramisu With Nutella® Hazelnut Spread falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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