Nutella cold cakes are irresistible no-bake treats, easy and quick to prepare.
Cocoa Pavesini, paradiso cream, and Nutella make a delicious treat that is ready in minutes and is perfect for any occasion, especially on the hottest summer days or when we don’t feel like turning on the oven, but you can’t resist a deliciously stuffed dessert!
Read how to make Nutella cold cakes with the easy recipe you find below, as usual, right after the photo 😉
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- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 6 Pieces
- Cooking methods: No cooking
- Cuisine: Italian
Ingredients
- 48 cocoa Pavesini
- 6 oz mascarpone
- 3/4 cup whipping cream
- 1/4 cup powdered sugar
- milk (cold)
- Nutella
- hazelnut crumbs
Preparation of Nutella Cold Cakes
In a large bowl, using electric beaters, whip the cold cream from the fridge with the mascarpone and powdered sugar until you have a thick and firm mixture.
Transfer the cream into a pastry bag with a smooth and wide tip.Line aluminum molds with plastic wrap.
Put a little cold milk in a small bowl. Quickly dip the Pavesini while arranging them “standing” along the edges of the mold.
When you have lined the entire mold (you will need 8 Pavesini), fill it halfway with the prepared cream.Pour a teaspoon of Nutella over the cream and complete the filling with a little more cream.
Close the plastic wrap over the cake, gently pinching the edges, and place all the prepared cakes in the freezer for at least half an hour, or an hour in the fridge.
When serving, remove the wrap, transfer your Nutella cold cakes to a serving plate, and complete them with a spoonful of Nutella on top and a sprinkle of hazelnut crumbs before serving.
Notes
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