Ingredients
- 8 ounces mascarpone cheese
- 3 tablespoons full-fat sour cream
- 1/2 cup chocolate hazelnut spread (like Nutella)
- 2 tablespoons unsweetened cocoa powder
- 1/3 cup powdered sugar
- 2 cups cold heavy cream
- 2 teaspoons vanilla extract
- 3/4 cup chilled espresso or strong brewed coffee
- 1 tablespoon granulated sugar
- 7 ounces ladyfingers
- Toasted hazelnuts and Ferrero Rocher, for garnish
Instructions
- In a large bowl, mix mascarpone, sour cream, hazelnut spread, cocoa powder, and powdered sugar on low speed until just combined.
- Add heavy cream and vanilla. Continue mixing on low speed. Increase speed gradually until medium peaks form—don’t overmix.
- In a small bowl, stir espresso and granulated sugar together until dissolved.
- Quickly dip each ladyfinger into the espresso mixture and layer them in a 9×9-inch baking dish.
- Spread half of the Nutella cream over the ladyfingers.
- Repeat with another layer of dipped ladyfingers and the remaining cream.
- Cover and refrigerate overnight (at least 12 hours) for best flavor and texture.
- Before serving, garnish with chopped toasted hazelnuts and Ferrero Rocher.
Notes
- Do not soak the ladyfingers too long in espresso to prevent sogginess.
- Use high-quality hazelnut spread for the best flavor.
- Make ahead and refrigerate overnight for optimal texture and flavor melding.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 425
- Sugar: 28g
- Sodium: 120mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 85mg
