Nutella-Misu
New and improved! More chocolate, MORE NUTELLA!45 minutes prep
4 hours cook
Serves 8-10
Ingredients
- 1 to 2 packsSponge Fingers
- 200 mlChocolate Milk
- 2 ShotsEspresso
- 600 mlDouble Cream
- 2 tbspIcing Sugar
- 1 tspVanilla Extract
- 500 gMascarpone
- 500 gNutella
- Chopped Hazelnuts
Deep the vaults of twisted there's a great nutellamisu recipe, but we think everything can be tweaked and improved just a little! We've pushed the recipe a little further this time by making it more nutella-ry if that's even possible!
Method
In a bowl pour in the chocolate milk and espresso shots. Dip in each sponge finger and lay down a layer in the bottom of your dish.
In a large bowl, whip double cream, icing sugar and vanilla extract till soft peaks. Split this between two bowls. In one half fold in 250g of mascarpone and two heap tablespoons of Nutella, then in the other fold through the other 250g of mascarpone.
On top of your layer of sponge fingers spread over half of these mixtures in two layers. Add another layer of dipped sponge fingers and repeat adding the two cream layers.
To finish spread a healthy layer of Nutella over the top and finish with a sprinkling of chopped hazelnuts.
Leaving the fridge to firm for at least four hours or preferably overnight, then enjoy.
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