Nutella fans everywhere are freaking the f*ck out. Brooklyn's Robicelli bakery has unveiled the Nutellasagna - a dreamy dessert stuffed with cannoli cream, lasagna noodles, roasted hazelnuts and Nutella. The dessert makes its debut just in time for the holiday season. The bakery is offering Half Trays ($65) that feed 10-15 people and Full Trays ($120), which feed 15-24, starting Monday, December 8th.
We love the idea, but honeslty, if you're Italian and an Nutella fan, you've probably created a version of this at home. My favorite lasagna-style Nutella dessert is a twist on a TiraMiSu. I add a small jar to the marscarpone mixture and layer it between lady fingers. I have also used Pan de Stelle cookies instead of lady fingers a few times, for a real chocolate treat. Allison Robicelli tops her Nutellasagna off with roasted marshmallows, which is a delicious and slighly genius touch. Here is my recipe for Nutella TiraMiSu, which you can make at home for roughly $10.
- 3 cups brewed coffee, cooled *use decaf if you are feeding this to kids
- 2 (8-ounce) containers
- 5 eggs, separated
- 14 ounces savoiardi Pan de Stelle chocolate cookies (firm ladyfingers) OR
- 4 ounces sugar, plus 2 tablespoons or more, for the coffee
- 2 shots Nutella creme liquor *recipe below, omit if serving to kids
- Pinch salt
- 2 tablespoons unsweetened cocoa powder
- 1/4 cup shaved dark chocolate, to garnish
Mix the egg yolks with 2 ounces sugar, until it's light and creamy. In another bowl, mix the mascarpone with a rubber spatula until it's creamy and has no lumps. Fold 3/4 of the jar of Nutella one spoonful at a time until it is well incorporated. Add the Nutella-mascarpone mixture to the egg-sugar mix, folding until well incorporated.
In a separate bowl, mix the egg whites, pinch of salt, and the remaining 2 ounces sugar, until they reach a afirm and fluffy consistency. Fold the whites into the mascarpone-Nutella mixture. Add the Nutella creme liquor.
Dip the savoiardi or Pan de Stelle cookies in the coffee, and one by one lay them flat into a 7 by 11 tray or casserole dish. Don't saturate the cookies, just dip them quickly so they absorb some of the coffee but don't lost their firmness. Spread a layer of the cream mixture on top of the first layer of cookies. Dust with a thin layer of cocoa powder (about 1 tablespoon) and a drizzle of Nutella. Add another layer of coffee-dipped biscuits, cream, powder and Nutella. Garnish with the shaved dark chocolate.
Cover the tray with plastic wrap and chill for at least 4 hours and up to 12.
3/4 cup Nutella (room temperature)
1/2 cup Sugar
1 tsp Vanilla extract
1 1/4 cup Heavy whipping cream
2+ cups Vodka
In a medium saucepan, whisk together Nutella, sugar, and vanilla extract. Cook over medium heat, slowly adding whipping cream. Gently whisk until everything has combined into a smooth, creamy mixture.
Continue heating, whisking frequently, until it starts to simmer. Remove from heat, allow to cool down to almost room temperature.
Once mixture has cooled, whisk in vodka until well combined. Taste, add more vodka if you so desire.
Keep in fridge for up to three weeks.