Mascarpone cream with nougat.
Simple, quick, delicious.
The mascarpone cream with nougat is a perfect spoon dessert for the Christmas period, very easy to prepare, quick and super delicious; perfect to eat on its own served in cups, but also to fill cakes,profiteroles, millefeuille, or to accompany pandoro and panettone 🙂
Try also:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 6 people
- Cooking methods: No cooking
- Cuisine: Italian
Ingredients
- 9 oz mascarpone
- 1.7 cups fresh whipping cream
- 9 oz white nougat (the hard one)
- 1 oz powdered sugar
- 2 tbsps dessert rum
Tools
- 1 Electric whisk
- 1 Bowl
- 1 Blender
- 1 Spatula
- 1 Cutting board
- 1 Knife
Steps
Chop half of the nougat (the crunchy one, remember, it’s tastier).
Blend the other half in a mixer until it becomes a paste, add the mascarpone and blend again at low speed.
Put the cream in a large bowl, add the powdered sugar, and with the electric whisks (you can also use a stand mixer) whip the cream until it’s semi-whipped.
At this point, add the mascarpone with the nougat prepared earlier and continue whipping, as soon as it is almost firm, also add the liqueur (if there are children you can omit it) and whip again until you get a firm, smooth, and homogeneous cream.
Add also the crumbled nougat, mix it into the cream with a spatula.
The mascarpone cream with nougat is ready.
Previously put the pitcher, blades, and butterfly in the fridge for at least 1 hour.
Mount the cold butterfly in the pitcher, add the fresh cream and powdered sugar, and run the Bimby 2 min/Speed 3, check if it is nice and firm, otherwise continue for a few more minutes.
Transfer the well-whipped cream to a large bowl.
Without rinsing the pitcher, put half of the nougat inside it 10 secspeed 5, scrape down all the nougat from the edges to the center and blend another 10 secspeed 3, scrape again, especially on the bottom.
Add the mascarpone, also add the liqueur (if there are children you can omit it) 20 sec/speed 2.
Combine the mascarpone and nougat cream with the cream and mix it with a spatula.
Wash the pitcher.
Put the chopped nougat in the clean pitcher, 5 sec/speed 2, check if it is finely crumbled, it should be a little larger than granulated, otherwise continue for a few more seconds.
Add the nougat to the cream and mix it with a spatula.
Ready!
The nougat cream is ready to be enjoyed or used to fill your panettones, pandoros, or favorite desserts.
HAPPY DESSERT!
The extra idea 🙂
If instead of 2 tablespoons of rum, you put a shot glass of rum, put it in aluminum or silicone molds and store it in the freezer for a few hours, it becomes a delicious semifreddo that doesn’t freeze (so you can also prepare it in advance), turned and decorated with nougat pieces it will be cold, super creamy, and delicious like an ice cream.
CLICK HERE TO LIKE MY FACEBOOK PAGE, every day lots of recipes for you.
JOIN BY CLICKING HERE ON MY FACEBOOK GROUP.
CLICK HERE TO FOLLOW ME ON INSTAGRAM
CLICK HERE TO FOLLOW ME ON PINTEREST
ENABLE PUSH AND MESSENGER NOTIFICATIONS, YOU WILL RECEIVE MY RECIPES FREE ON YOUR SMARTPHONE EVERY DAY.
And if you prepare one of my recipes, send me a photo, I will gladly publish it on my Facebook page.
