Nutella and Mascarpone Pie

Course

Dessert

Servings

6-8

Ingredients

For the Crust:

• 400g biscotti (approx. 20 cookies)
• 1 tbsp granulated sugar
• 8 tbsp (1 stick) unsalted butter, room temperature

For the Filling:

• 1 scant cup heavy or whipping cream
• 8 oz mascarpone
• 1/2 tsp vanilla extract
• 1 tbsp powdered sugar (optional)
• Nutella

Directions

Crust:

1. Grind the biscotti in a food processor until fine.
2. In a bowl, mix sugar and crumbs with a fork. Stir butter in until crumb mixture is moistened.
3. Place crust in a 9-inch pie plate or springform pan and pat the mixture in an even layer along the bottom and the sides.
4. Freeze the crust for 30 minutes, or refrigerate for 2 hours.

Filling:

5. In a chilled bowl, whip the cold cream with chilled beaters until thick.
6. Add mascarpone in spoonfuls and whip until soft peaks form.
7. Add vanilla extract and powdered sugar (if using) and beat until firm peaks form.
8. Scoop the filling into the pie plate and spread in an even layer on the chilled crust.
9. Refrigerate overnight.
10. Shortly before serving, soften Nutella in a water bath (approximately 5-10 minutes) until easy to spread.
11. Remove the pie from the refrigerator and spread Nutella in an even layer on top. Serve immediately.

Source

http://blog.giallozafferano.it/studentiaifornelli/torta-fredda-nutella-mascarpone/

Translation and conversions by me