If you’re looking for a dessert that leaves everyone speechless, the No-Bake Diplomat Cream and Nutella Cold Cake is your ideal solution. In this easy recipe, the delicacy of Diplomat cream — born from the union of pastry cream and whipped cream — pairs with the intensity of Nutella and the bold note of coffee. You’ll get a layered spoon dessert, similar to tiramisu but richer and silkier, perfect to celebrate a special occasion or simply to treat yourself to a refreshing indulgence. Its airy texture and simple preparation make it the perfect finale when you want guaranteed success without turning on the oven.
If you love Nutella desserts try the Nutella patchwork cake, the Nutella roll, the soft bundt with Nutella heart or the Nutella shortcrust rolls.
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- Difficulty: Very easy
- Cost: Inexpensive
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Cooking time: 5 Minutes
- Portions: 8 persone
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the creamy dessert with cookies and Nutella
- 6 egg yolks
- 4 1/4 cups milk
- 2/3 cup granulated sugar (approx. 140 g / 5 oz)
- 2/3 cup all-purpose flour (Italian '00', approx. 80 g)
- 1 tsp vanilla extract
- 2 cups heavy cream for whipping (approx. 500 ml)
- 4.2 oz plain dry cookies (approx. 120 g)
- 1 3/4 fl oz coffee (unsweetened, approx. 50 ml)
- 1/3 cup Nutella (hazelnut spread, approx. 100 g)
Tools
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- 1 Electric hand mixer
- 1 Baking dish
Steps to prepare No-Bake Diplomat Cream and Nutella Cold Cake
To start this easy recipe, warm the milk in a small saucepan without bringing it to a boil. Separately, in a large saucepan, work the egg yolks with the sugar and flour until you obtain a pale mixture. Add the vanilla extract and pour the hot milk in a thin stream, stirring constantly to avoid lumps. Cook over low heat, continuing to stir, until the custard thickens. Once ready, transfer it to a bowl, cover with plastic wrap touching the surface and let it cool completely before proceeding.
While the base rests, move on to the fluffy component. Whip the heavy cream—remember it must be well chilled from the refrigerator to whip properly. Once the pastry cream is completely cold, work it briefly with a whisk to restore its creaminess. Fold the whipped cream into the pastry cream with gentle bottom-to-top movements: this technique prevents deflating the mixture, giving you a No-Bake Diplomat Cream and Nutella Cold Cake with an airy, light texture.
Take a baking dish and start composing the dessert. In the dish, alternate layers of plain dry cookies, quickly dipped in coffee, with the Diplomat cream and Nutella. To spread Nutella more easily, you can warm it slightly in a bain-marie or in the microwave to create flavorful, neat streaks. Continue to alternate layers until all ingredients are used, trying to level each layer for a neat finish.
You’re in the final phase of this easy recipe. Once the layers are complete, place the dessert in the refrigerator for 2 to 3 hours before serving. This rest is essential so the cookies absorb moisture from the cream and flavors meld perfectly. After the necessary time, remove the dish from the fridge and serve your cold cake, firm and velvety. The contrast between the softness of the cream and the toasted note of the coffee will make every bite unforgettable.
Tips for a perfect result
Plastic wrap touching the surface: When letting the pastry cream cool, make sure the plastic wrap touches the surface to avoid forming that annoying hard skin.
Bitter coffee: I recommend using unsweetened coffee to balance the sweetness of Nutella and the Diplomat cream.
Firmly whipped cream: Whip the cream until very stiff before folding it into the custard to ensure clean slices.
Tasty variations
–Crispy note: Add chopped hazelnut praline between layers to echo the flavor of Nutella and add crunch.
Alternative soak: If you prefer a milder flavor, dip the cookies in milk and cocoa instead of coffee.
Cookie crust: You can crush the cookies with butter and create a solid base at the bottom of the dish to turn it into a true cold cake to slice.
Storage
In the refrigerator: The dessert keeps perfectly for 2-3 days when well covered.
In the freezer: You can store it in the freezer to obtain a semifreddo-style version; remember to take it out 15 minutes before serving.
Now it’s your turn!
Have you seen how simple it is to create such a rich dessert without using the oven? This No-Bake Diplomat Cream and Nutella Cold Cake is the queen of family Sundays. Did you prefer many thin layers or fewer, richer layers of cream? Tell me in the comments—your creativity in the kitchen makes this community even more special!
FAQ (Questions & Answers)
Can I use ladyfingers (savoiardi)?
Certainly — ladyfingers will absorb the coffee more, making the dessert even more similar to a classic tiramisu.
Does the pastry cream need to be cold?
Yes, it’s vital: if you combine it with the whipped cream while still warm, the whipped cream will melt and ruin the texture.
Can I substitute the flour?
You can use cornstarch (cornflour) to obtain an even glossier, silkier custard.
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