Nutella Coffee Tiramisu with Crushed Peanuts: A Decadent Twist on a Classic Italian Dessert

In a small bowl, dissolve the instant coffee in the boiling water. Let it cool slightly.
Make the Mascarpone Mixture:

In a separate bowl, beat the mascarpone cheese and powdered sugar together until smooth and creamy.
Cut the tip off the piping bag filled with Nutella, and gently squeeze it into the mascarpone mixture. Stir to combine until the mixture is smooth and Nutella is evenly incorporated.
Assemble the Tiramisu Layers:

In a shallow dish, place the ground Savoiardi cookies. Pour the coffee mixture over the cookies, allowing them to soak up the liquid.
Layer half of the soaked cookies in the bottom of a serving dish or individual cups.
Spread half of the mascarpone and Nutella mixture over the cookies, smoothing it out evenly.
Repeat the process with another layer of soaked cookies and the remaining mascarpone mixture.
Add the Final Touches:

Sprinkle the crushed peanuts over the top layer for an added crunch and flavor boost.
Refrigerate the tiramisu for at least 2-3 hours to allow the flavors to meld and the dessert to set.
Serving and Storage Tips: