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Mascarpone cream with coffee, hazelnuts and chocolate

A simple and refined spoon dessert

by Ada Parisi
5 min read
Crema di mascarpone al caffè, nocciole e cioccolato

How to make coffee mascarpone cream at home

Mascarpone cream with coffee: a Simple and refined spoon dessert. The coffee mascarpone cream is accompanied by a Very soft dark chocolate biscuit, without flour and therefore gluten-free, and many hazelnuts. This layered spoon dessert and with a slight flavor similar to that of the tiramisu is gluten free, very easy to prepare, beautiful to look at and really greedy. Sinking the spoon into the glass they meet the soft layer of the fondant biscuit, the crunchy hazelnuts, The cream of mascarpone. Then you are enveloped by the’aroma of coffee and the intensity of chocolate. If you love this kind of sweets, have a look at all my recipes COFFEE CAKES’ , starting from the very good TORTA MOKA.

I fell in love with the first lunge’ because I find that this Coffee mascarpone cream is at the same time more intense than the TIRAMISU’ Traditional, but less flattened on the taste of coffee. In any case, if you want to find on the blog also the VIDEO RECIPE OF TIRAMISU’, in case you want to do them both. Council: When sfornerete the biscuits from the oven (Maurizio Santin recipe) you will find that it is very soft, that almost is undone by touch. Is’ normal, because it has no flour: Let cool completely, cut into squares with a knife and lift each piece with the help of a spatula.

Internal consistency is almost creamy and it must be: you will see the result on the palate. If you want to prepare this dessert in a second, choose dark chocolate cookies ready as a base: You save time and the result will still amazing. Have a good day!

Crema di mascarpone al caffè, nocciole e cioccolato


Portions: 10 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 4.5/5
( 2 voted )



125 grams of dark chocolate 70%

4 whole eggs

150 grams of caster sugar

a pinch of salt

50 grams of chopped hazelnuts


250 grams mascarpone

150 ml fresh cream

a cup of espresso ristretto

150 grams of caster sugar extra fine

a tablespoon of organic vanilla extract


toasted hazelnuts as required

cocoa powder or in flakes as required


To prepare the mascarpone cream coffee with nuts and chocolate, you can safely use as the basis also of the normal chocolate chip cookies. If you want to follow my recipe, you also have to prepare the base chocolate biscuit: Preheat the oven to 180 degrees static. Melt chopped chocolate in a double boiler. Carefully separate the yolks from the whites. Beat the egg yolks with sugar until the mixture is whitish, dense and fluffy. Combine the egg yolks the melted chocolate stirring with a spatula until the two compounds are not well blended.

Add the hazelnuts, toasted and chopped. Whip the egg whites with a pinch of salt and combine them with the mixture of yolks and chocolate with the help of a spatula, floor plan. When you have a swollen and homogeneous mass, line a cookie sheet with a sheet of parchment paper and pour the mixture. Bake in the oven for 25 minutes or until the surface is formed a slight crust. Remove from oven and allow to cool completely.

For the mascarpone cream: working with a whisk the mascarpone and half the sugar until it is soft and shiny. Add the whipped cream with remaining sugar and vanilla organic and, Finally, Add the espresso, mixing everything carefully until the mixture is creamy and smooth.

Composition of the mascarpone cream coffee with nuts and chocolate: alternate layers of mascarpone cream into a glass coffee with chocolate and hazelnut cookie sheets, then garnish the last layer with roasted hazelnuts and bitter cocoa or flakes. I have also added a chocolate, in case that wasn't enough greedy on all! And Bon Appetit!


If you decided to use cookies ready as a base, I suggest you use the most of rich dark chocolate that you find, so that there is a nice contrast to the sweet from the bitter chocolate and sweet cream.

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Berry February 22, 2015 - 19:40

…Ok, I want one of these shot glasses!!!
A big kiss Ada dear!

Sicilians creative in the kitchen 23 February 2015 - 12:23

All for you baby! Maybe to celebrate the birth of Blueberry! If you switch from Rome call me!

MGio ' February 21, 2015 - 00:02

Congratulations! !! To try…

Sicilians creative in the kitchen February 21, 2015 - 15:44

Thanks, If you try it let me know. I'll wait. ADA

Hedwig February 20, 2015 - 16:53

I've already told you what I do….. a big kiss and good weekend.


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