Whip the mascarpone cream

• Beat the mascarpone with the powdered sugar until smooth.
• Whip the cold cream to soft peaks and fold it into the mascarpone.

Fold in the Nutella

• Gently fold the warmed Nutella into the mascarpone cream until evenly marbled.

Dip the ladyfingers

• Pour the cooled espresso into a shallow bowl.
• Dip each ladyfinger briefly on both sides so it is soaked but not soggy.

Layer the tiramisu

• Line the bottom of the dish with a layer of dipped ladyfingers.
• Spread half of the Nutella cream over them.
• Repeat with a second layer of ladyfingers and the remaining cream.

Chill

• Cover the dish and refrigerate until the dessert is set and firm.

Dust and serve

• Dust the top generously with cocoa powder through a sieve just before serving.