Recipe Baileys and Nutella fudge tiramisu : Easy, Special and Delicious

Recipe Baileys and Nutella fudge tiramisu : Easy, Special and Delicious - Hi Mom, Welcome back to my blog. Now is the time for smart and creative women, if you are one of them, try to make these delicious cakes at home. In addition to saving money, you can also create it according to your wishes. As a reference, we provide a recipe guide that you can try.

On this page of the website you will read the recipe Baileys and Nutella fudge tiramisu. This Recipe Baileys and Nutella fudge tiramisu : Easy, Special and Delicious includes levels . After I practiced it, it turned out that Baileys and Nutella fudge tiramisu was necessary 30m, cook 05m and serving 8. Attention: allergies . Without having to wait long, let's just check the Recipe Baileys and Nutella fudge tiramisu

With Bailey's, Nutella and fudge, this tiramisu dessert mash-up will be an instant dessert. Start this recipe the day before serving.

Baileys and Nutella fudge tiramisu


13 Ingredients












  • 2 double shots (120ml) espresso coffee










  • 1/3 cup Bailey’s Irish cream










  • 2/3 cup boiling water










  • 2 x 250g tubs mascarpone










  • 1/2 cup Nutella










  • 2 cups thickened cream










  • 24 sponge finger biscuits










  • Cocoa powder, to serve


  • Nutella Fudge










  • 200g dark chocolate, chopped










  • 1/3 cup thickened cream










  • 1/2 x 110g packet skinless hazelnuts, toasted, roughly chopped










  • 1 tbsp Nutella










  • 1 tbsp Bailey’s Irish Cream









  • Select all ingredients










4 Method Steps








  • Step 1


    Combine coffee, Irish cream and boiling water in a heatproof dish. Set side to cool.







  • Step 2


    Meanwhile, make Nutella Fudge: Place the chocolate and cream in a microwave‐safe bowl. Microwave on HIGH (100%) for 1 minute, stirring with a metal spoon halfway through, or until melted and smooth. Reserve 2 tablespoons hazelnuts. Stir Nutella, Irish cream and remaining hazelnuts into chocolate mixture. Set aside.







  • Step 3


    Using an electric mixer, beat mascarpone and Nutella until just smooth. Add cream. Beat until stiff peaks just form (do not over‐beat).







  • Step 4


    Dip half the sponge fingers, 1 at a time, in coffee mixture. Arrange over the base of a 6cm‐deep, 24cm square dish (10‐cup capacity). Spoon over half the mascarpone mixture. Spread out evenly to cover sponge fingers. Spoon over chocolate fudge. Repeat with remaining sponge fingers, coffee mixture and mascarpone mixture. Cover. Refrigerate overnight. Dust with cocoa. Sprinkle with remaining hazelnuts. Serve.



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