Mascarpone and Nutella Cake with Biscuit Base: An Irresistible Dessert!
A dessert that conquers at the first bite! With a crispy cookie base and a creamy mascarpone Nutella filling, this cake is perfect for any occasion, from a party to a simple snack. Easy to make, but incredibly tasty!
Ingredients (for a 20 cm cake)
– 400 ml of sweetened whipping cream (you can opt for vegetable cream for a lighter version)
– 150 g of dry cookies (Digestive type or frollini cookies)
– 2 full spoons of Nutella
– 60 g of melted butter bur
– 250 g of mascarpone
– Dark chocolate chips (for decoration)
Tools
– A mold of 20 cm in diameter (ideal the one with a zipper to facilitate the removal of the cake)
Procedure
1 Prepare the Cookie Base:
– Grind cookies with a mixer until it gets a fine, homogeneous powder. Add the melted butter and mix well to achieve a compact and slightly moist compound.
– Transfer the compound into the 20 cm mold, pressing well with the back of a spoon to create a uniform base. Place the mold in the fridge for 15-20 minutes to solidify the base.
2 Prepare the creamy filling:
– Whisk the whipped cream with a smoothie until it gets a firm and foamy texture.
– In a separate bowl, mix the mascarpone with Nutella until you get a smooth, velvety cream.
– Gently incorporate the whipped cream into the mascarpone and Nutella compound, mixing from bottom to top to maintain a light and creamy texture.
3 Cake assembly:
– Remove the base of biscuits from the fridge and pour the mascarpone and Nutella cream on top, leveling the surface with a spatula.
– Decorate with dark chocolate chips for a delicious final touch.
4 Cooling off:
– Refrigerate the cake for at least 1-2 hours to harden the cream well and allow the cake to take shape.
5 Service:
– Once the cake has hardened, gently pull it out of the mold.
– Slice it and serve with a smile! The combination of mascarpone, Nutella and the crunch of the biscuit base is irresistible.
Extra Tips
– Variations: For a richer touch, you can add some chopped hazelnuts in the filling for a more intense flavour and extra crunch.
– Decoration: Decorate with hazelnuts, fresh red berries or even white chocolate chips for a contrast of flavors and colors that make the cake even more delicious!
– Preservation: Store the cake in the fridge, well covered, for 2-3 days. It will be even better the next day!
Bon Appetit and Bon Appetit!