The mascarpone and Nutella cream is a cold basic cream, without eggs or flour, and does not require cooking. It is prepared in a couple of minutes and is excellent for topping cakes with cocoa or chocolate bases, as well as the classic sponge cake, crepes, cream puffs, or delicious cold cheesecakes. In short, an endless number of desserts can be prepared.
- Difficulty: Very easy
- Cost: Economical
- Rest time: 10 Minutes
- Preparation time: 2 Minutes
- Portions: 10.5 oz
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 8.8 oz mascarpone
- 1.8 oz Nutella®
Tools
- Bowl
- Electric Whisk
Preparation
To prepare the mascarpone and Nutella cream, only two simple steps are needed.
Take a bowl and pour in the mascarpone and 1.8 oz of Nutella.
Using a whisk or an electric mixer, start working at speed 1 until you get a smooth and lump-free cream. Taste and, if you want an even sweeter flavor, add a teaspoon of powdered sugar and mix again with the mixer.
Let the cream rest in the refrigerator for about ten minutes before using it to garnish your desserts.
Advice and Storage
You can also prepare the mascarpone and Nutella cream the day before, storing it in the refrigerator in a bowl covered with plastic wrap.
It keeps well for 2 days.
If you prefer, you can replace Nutella with hazelnut cream.
To soak the cakes you will spread the cream on, you can use a milk and coffee syrup or just milk, deciding freely whether to sweeten it or not.
Other Recipes:
Pavesini with mascarpone and Nutella
Pancakes with maple syrup
Sponge Cake
