Nougat and Chocolate Dessert is an irresistible dessert perfect for serving during the holidays! It’s a single-portion dessert, soft and crunchy, and made without eggs. Also try the famous nougat cheesecake and the nougat zuccotto, two other equally delicious desserts. The nougat semifreddo is an excellent alternative to the classic pandoro filled with mascarpone cream. Read the recipe with photographic steps and, if I have convinced you to try it, let me know in the comments, or write to me through my social pages Facebook and Instagram.

If you are looking for other recipes with nougat or mascarpone, take a look at these:

Difficulty: Very Easy
Cost: Medium
Rest time: 2 Hours
Preparation time: 20 Minutes
Portions: 5
Cooking methods: No cooking
Cuisine: Italian
Seasonality: Christmas, New Year's Eve

695.48 Kcal

calories per serving

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Energy 695.48 (Kcal)
Carbohydrates 61.46 (g) of which sugars 34.21 (g)
Proteins 8.29 (g)
Fat 47.96 (g) of which saturated 12.02 (g)of which unsaturated 2.46 (g)
Fibers 2.19 (g)
Sodium 127.87 (mg)

Indicative values for a portion of 170 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

1 1/4 cups heavy whipping cream
1 cup cups mascarpone cheese
1/3 cup powdered sugar
7 oz pavesini cookies
4 1/4 oz nougat
to taste milk
to taste white nougat
to taste chocolate (dark, milk, or white)

How to Prepare Nougat and Chocolate Dessert

In a bowl, mix the mascarpone with the sugar, then in a blender, blend the chopped nougat and add it to the mascarpone cream.
Whip the cream until stiff and add it to the mixture, then mix the ingredients well.
Line molds with plastic wrap, then quickly dip the cookies in milk and arrange them to line the mold.
Fill each dessert with the mascarpone cream, then close inward, slightly folding the Pavesini. Cover with plastic wrap and let rest in the fridge for a couple of hours.
After the cooling time, turn the dessert upside down onto a dessert plate to serve.
As a final step, decorate with the mascarpone cream, creating tufts as decoration using a piping bag, and decorate with the remaining nougat and melted chocolate.