ricetta profitterol al cioccolato e nutella, come fare un albero di Natale

Brew espresso and let it cool to room temperature.

In a mixing bowl, combine egg yolks and sugar, whisking until pale and creamy.

Add mascarpone cheese and vanilla extract to the egg mixture, mixing until smooth.

In a separate bowl, whip heavy cream until stiff peaks form.

Gently fold the whipped cream into the mascarpone mixture until fully combined.

Dip ladyfingers briefly in the cooled espresso mixed with coffee liqueur.

Layer the dipped ladyfingers in the bottom of a pyramid-shaped mold.

Spread a layer of the mascarpone mixture over the ladyfingers.

Grate dark chocolate over the mascarpone layer.

Repeat the layering process until the mold is filled, finishing with the mascarpone layer on top.

Cover the mold with plastic wrap and refrigerate for at least 4 hours, preferably overnight.

Before serving, dust the top with cocoa powder and garnish with chocolate shavings.

Carefully unmold the tiramisu pyramid onto a serving platter.

Slice and serve chilled, enjoying the layers of chocolate and coffee flavors.

Spice Level:

Allergens