Recipe#40: nutella tiramisù
“Whatever is good for the soul – do that.”
7 tbsps granulated white sugar
500 gr mascarpone
200 gr savoiardi (lady fingers)
Separate the yolks from the whites. In a bowl whisk together the yolks and the sugar. Add the mascarpone and mix until smooth. In another bowl, whip the whites and fold them in the cream.
Pour a layer of cream and nutella in a rectangular pan. Make a layer of savoiardi soaked with coffee. Alternate a layer of cream and a layer of savoiardi making sure that the top layer is done with cream and nutella. Sprinkle cocoa to decorate.
Keep in the fridge for 4-5 hours before serving.
Recipe#33: nutella roll
“I won’t be impressed with technology until I can download chocolate”
150 gr (¾ cup) granulated white sugar
150 gr (1 cup) all-purpose flour
7 gr (1 tbsp) baking powder
250 gr nutella
250 gr mascarpone
30 gr (¼ cup) chopped hazelnuts
Roll: Preheat the oven to 180° (350 F). Cover a cookie sheet with oiled baking paper. Beat the eggs with the sugar. Add the flour and the baking powder. Mix until smooth. Spread the mixture on the baking paper. Bake at 180° (350 F) for about 12 minutes. Remove the sponge cake from the oven and roll it when still warm. Let the roll cool.
Cream: Mix together nutella and mascarpone until smooth.
Spread the cream inside the roll. Cut it in halves and put them on a tray making a log-shape. Spread the cream outside the roll and decorate with the hazelnuts.