Breathing unevenly for chocolate nut butter? Now imagine it combined with crispy biscuits and delicate creamy Mascarpone cheese … Perfect dessert in the hot summer, isn't it?
It is necessary
- For 8 servings:
- - 440 ml heavy cream;
- - 815 ml of Mascarpone cheese;
- - 90 ml of Nutella;
- - 40 ml of icing sugar;
- - 13 pcs. chocolate biscuits ("Jubilee" will do);
- - 0.5 tsp vanilla extract.
Instructions
Step 1
Using a mixer, beat 3/4 cup of chilled heavy cream with 125 ml of Mascarpone cheese, powdered sugar and vanilla extract until stable peaks on a whisk.
Step 2
In another bowl, also using an electric mixer, beat the remaining cream and cream cheese, but this time with the addition of Nutella chocolate-nut paste until a homogeneous creamy consistency.
Step 3
Take a 15x15 cm baking sheet or baking dish. Lay out the bottom with cookies. I usually use "Jubilee" with chocolate, and you can use any other shortbread to your liking.
Step 4
Apply a layer of white cream cheese cream to the cookie layer. Cover it with a layer of cookies.
Step 5
And the next creamy layer will be nut-chocolate! Densely grease the cookies with cream with the addition of chocolate-nut paste.
Step 6
Repeat the "Jubilee" layer again, but use a light cream to spread it. Cover it with the last layer of cookies and crown the dessert with dark cream. As a result, we got 4 layers. You can decorate the last layer, if you wish, with nut crumbs, coconut flakes or grated chocolate.
Step 7
We cover our dessert with a layer of cling film so that it does not absorb the odors of the freezer, and set it to cool for about 4 hours.
