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Baileys and Nutella fudge tiramisu
Baileys and Nutella fudge tiramisu
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Prep Time:
30 minutes
Cook Time:
5 minutes
Total Time:
35 minutes
Indulgent Baileys, Nutella, and fudge tiramisu - a decadent make-ahead treat.
Ingredients:
  • 120ml coffee
  • 83.33 gm Bailey’s Irish cream
  • 165.00 gm boiling water
  • 2 x 250g tubs mascarpone
  • 150.00 gm Nutella
  • 505.00 gm thickened cream
  • 24 sponge finger biscuits
  • Cocoa powder, to serve
  • 200g dark chocolate, chopped
  • 83.33 gm thickened cream
  • 1/2 x 110g packet skinless hazelnuts, toasted, roughly chopped
  • 24.00 gm Nutella
  • 20.20 gm Bailey’s Irish Cream
Instructions:
  • Mix together coffee, Irish cream, and boiling water in a heatproof dish. Let it sit to cool.
  • In the meantime, prepare the Nutella Fudge: Combine the chocolate and cream in a microwave-safe bowl. Microwave on HIGH for 1 minute, stirring half-way through with a metal spoon until the mixture is melted and smooth. Keep 2 tablespoons of hazelnuts aside. Stir in the Nutella, Irish cream, and the rest of the hazelnuts into the chocolate mixture. Set it aside.
  • In an electric mixer, blend mascarpone and Nutella until smooth. Pour in the cream and beat until stiff peaks form, being careful not to overmix.
  • Take half of the sponge fingers, dipping them one at a time into the coffee mixture, then place them over the base of a 6cm‐deep, 24cm square dish (10‐cup capacity). Spread half of the mascarpone mixture evenly over the sponge fingers, followed by the chocolate fudge. Repeat the process with the remaining sponge fingers, coffee mixture, and mascarpone mixture. Cover and refrigerate overnight. Before serving, dust with cocoa and sprinkle with the remaining hazelnuts.

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