Mini Tiramisu With Nutella Hazelnut Spread Recipes

Steps:

• For the Cakes:
• Preheat the oven to 350°F and place six cupcake liners into a cupcake pan. Set aside.
• Whisk flour, cocoa powder, and baking soda together in a mixing bowl and set aside. In a separate bowl whisk eggs, milk and vanilla extract together and set aside.
• Place the Nutella hazelnut spread and sugar into the bowl of a high speed electric mixer. Whip together until smooth with the whisk attachment.
• Set the speed on low and slowly pour in the egg mixture, continue to mix, scraping the sides as needed.
• Slowly add the flour mixture and continue mixing until combined, scraping the sides as needed.
• Transfer the batter into the lined cupcake pan and bake for 20-22 minutes or until the toothpick comes out clean.
• Let cool completely before assembling.
• For the Filling:
• Place Nutella into a pastry bag.
• Whip the heavy cream, mascarpone cheese and powdered sugar until you reach a thick frosting consistency. Place cream into a pastry bag and set aside.
• For the Espresso Soak:
• Mix together the espresso, hazelnut and coffee liqueurs.
• To Assemble the Nutella Tiramisu Cakes:
• Cut each cake into three slices. Then, brush each slice generously with the espresso soak.
• Pipe equal amounts of Nutella and mascarpone cream to the bottom slice. Add the middle layer and repeat. Add the top layer of cake and frost with mascarpone cream and sprinkle with shaved chocolate or dust with cocoa powder.

Steps:

• 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).
• In separate bowl, whisk together egg yolks, sugar, cornstarch and salt.
• 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.
• 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.
• Tiramisu: In bowl, whip together cream, mascarpone and sugar until mixture is stiff. Stir in rum or wine. Gently fold in cooled custard.
• Divide half of the cream mixture among sixteen 1-cup dessert glasses or small bowls.
• Dip ladyfingers into coffee and arrange over top. Top with remaining cream mixture.
• Spoon Nutella® hazelnut spread into piping bag fitted with small, plain tip. Pipe about 1/2 tbsp Nutella® hazelnut spread over cream to resemble a Christmas tree. Place gold bead on top of each tree.