Active Time
1 Hour 15 Mins
Total, including chilling Time
7 Hours 15 Mins
Yield
Serves 6

In this updated version of the classic Italian dessert, richly flavored Nutella adds to the decadence of creamy mascarpone, and the single-serving jars mean you don't even have to share. You'll need six 1/5-liter jars such as Weck, or you can use tall 1-cup canning jars.

How to Make It

Step 1

Put egg yolks, granulated sugar, and salt in a medium bowl and set over a pan with 1/2 in. barely simmering water over low heat. Cook, beating with a hand mixer, until pale and thickened, about 4 minutes. When you lift beaters, mixture should fall slowly and form a ribbon that holds its shape for several seconds. Remove bowl from pan of water and set aside.

Step 2

In a glass measuring cup, microwave Nutella in 15-second increments, stirring after each, until smooth and softened, about 30 seconds total. Set aside.

Step 3

In another medium bowl, thoroughly stir mascarpone and powdered sugar until smooth and no lumps remain.

Step 4

In a large bowl with a mixer, beat whipping cream until stiff. Fold two-thirds of whipped cream into mascarpone mixture. Add about 1/2 cup remaining whipped cream and the Nutella mixture to egg yolk mixture and fold gently to combine, then fold in all remaining whipped cream.

Step 5

Spoon a 1/2-in. layer of Nutella mixture into bottom of each of six 1/5-liter jars. Put espresso and Frangelico, if using, in a small bowl and dip 2 ladyfinger halves in it; layer them, overlapping on top of Nutella mixture in one jar. Repeat for five more jars. Spoon a 1/2-in. layer of mascarpone cream into each jar. Add another layer of soaked ladyfinger halves, followed by a 1/2-in. layer of Nutella mixture. Add another layer of soaked ladyfinger halves, then a final layer of mascarpone cream.

Step 6

Loosely cover tiramisu with plastic wrap and chill at least 6 hours before serving. Just before serving, sprinkle each jar with cocoa powder.

Step 7

Make ahead: Up to 1 day, chilled.

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