The hazelnut two-flavored cake is an easy spoon dessert to make: a soft mascarpone-based cream is prepared and layers are alternated with delicious two-flavored ladyfingers soaked in coffee. Fresh, delicate, no-bake, and quick to prepare, the hazelnut two-flavored cake will become your favorite summer dessert.
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- Difficulty: Easy
- Cost: Economical
- Rest time: 6 Hours
- Preparation time: 30 Minutes
- Cooking methods: No-Bake
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 8.8 oz mascarpone
- 1.7 cups heavy cream
- 1.8 oz powdered sugar
- 2 teaspoons vanilla extract
- 5 tablespoons Nutkao spread (or white hazelnut spread)
- 10.6 oz two-flavored ladyfingers
- 1.6 cups coffee (about)
- 2 tablespoons milk
- 3 tablespoons granulated sugar
- to taste grated chocolate
Tools
- 1 Nespresso Pixie Machine
- 1 Saucepan
- 2 Bowls
- 1 Baking Dish approximately 10.6 x 7.9 inches
Steps
Prepare the coffee with an espresso machine or a moka as you prefer, transfer it to a saucepan, add the milk, the sugar, stir and set aside. If during the preparation the coffee cools down too much, you will need to warm it up a bit, which is why it’s better to place it directly in a saucepan instead of a bowl.
Prepare the filling: in the bowl of a stand mixer or with electric beaters, whip the cream to stiff peaks, then add the powdered sugar and, continuing to whip, gradually add the mascarpone. Divide the resulting cream into two bowls: add the vanilla extract to one and the Nutkao cream or white hazelnut spread to the other, gently stirring so as not to deflate the cream.
Dip the ladyfingers in coffee and start creating layers inside a baking dish: cover the bottom with the cookies, add the hazelnut cream, then create a second layer of cookies dipped in coffee and cover with the vanilla cream. Finish with grated dark chocolate and refrigerate for at least six hours before serving.
