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Tiramisu-Style Nutella Mousse

Pooja Dhingra for The Foodhall Cookbook
Mascarpone cheese and chocolate flavoured coffee mousse dusted with cocoa powder and chopped hazelnuts – the ultimate spin on the traditional tiramisu.
Prep Time 30 mins
Course Dessert
Servings 2 people


  • 350 gm mascarpone cheese
  • 2 tbsp (30 ml) strong black coffee
  • 13 tbsp (200 gm) Nutella
  • tbsp (100 ml) whipped cream
  • Cocoa powder for dusting
  • A few Bustaan hazelnuts, chopped, roasted, for garnishing


  • Whisk together the mascarpone cheese and black coffee into a smooth mixture. Add the Nutella and whisk again to make sure it is well combined.
  • In a separate bowl, beat the whipped cream till stiff peaks form. Fold into the Nutella-cheese mix.
  • Pour the mousse into individual glasses or in a big bowl. Refrigerate for at least 6 hours or overnight for 8 hours.
  • Dust the mousse with some cocoa powder and serve chilled garnished with chopped hazelnuts.
    Tiramisu Nutella Mousse
Keyword eggless chocolate tiramisu, foodhall india recipes, no bake dessert, no bake eggless desserts, nutella desserts, pooja dhingra recipes, the foodhall cookbook, tiramisu nutella mousse