Mascarpone and Hazelnut Cream Cold Cake

The mascarpone and hazelnut cream cold cake is a delicious dessert and ideal for the warmer seasons, as it does not require baking. Here’s how to prepare it:

Ingredients

• 250 g of dry biscuits (like Digestive)
• 100 g of melted butter
• 500 g of mascarpone
• 200 g of hazelnut cream (like Nutella)
• 100 g of icing sugar
• 200 ml of fresh cream to whip
• Chopped hazelnuts q.b. for garnishing
• Unsweetened cocoa powder q.b. (optional)

Preparation

1. Start by finely crumbling the biscuits, you can do this using a food processor or by placing them in a food bag and rolling them with a rolling pin.
2. Mix the crumbled biscuits with the melted butter until you get a homogeneous mixture. Then, spread this mixture into a springform pan (preferably 22-24 cm in diameter), pressing it well on the bottom to create the base of the cake. Place the pan in the fridge to firm up for about 30 minutes.
3. In the meantime, work the mascarpone with icing sugar using a spatula or an electric mixer, until it becomes creamy.
4. Add the hazelnut cream to the mascarpone and blend the ingredients well.
5. In another container, whip the cream until it’s frothy and then gently fold it into the mascarpone and hazelnut cream mixture, trying not to deflate it too much.
6. Pour the obtained mixture onto the now-firmed biscuit base and level it well with a spatula.
7. Let the cake rest in the refrigerator for at least 4 hours, better if overnight, so that it sets well.
8. Before serving, you can decorate the surface of the cake with chopped hazelnuts, and if you want a touch of extra indulgence, a dusting of unsweetened cocoa powder.

Curiosity

Did you know that mascarpone is a typical Italian cheese, particularly from Lombardy? Thanks to its creaminess and delicate flavor, it has become a fundamental ingredient for many Italian desserts, such as the famous tiramisu.

Remember to take the cake out a few minutes before serving it, to facilitate the slicing of the portions. Enjoy your meal!