Mascarpone Nutella Creme

This recipe for Mascarpone Nutella Creme ticks all three boxes in my ultimate dessert trifecta...

• Make ahead - say no more!
• Simple - dangerously simple.
• And...drumroll please...calories that are totally worth it!

That last point is a big one for me personally. If I am going to have dessert, it had better be worth the calories! As for simple, all you need is a mixing bowl and a spoon! This Mascarpone Nutella Creme is a bit like a mousse, but it's thicker and more decadent because there is no whipped cream - which means no mixer either. Check out my step-by-step photos to see how easy this nutella dessert is!

Ingredients for mascarpone nutella creme

• Nutella
• Mascarpone cheese (can substitute spreadable cream cheese - more on that later)
• Vanilla bean paste (can substitute vanilla essence)
• Instant coffee
• Fresh raspberries to serve

How to make mascarpone nutella creme - step-by-step

• Place approx ¼ cup of mascarpone in a bowl - see Image 1.
• Add the instant coffee to the mascarpone and mix to blend well - see Image 2.

• Then add remaining mascarpone and mix to incorporate - see Image 3.
• Mix in vanilla paste - see Image 4.

• Finally, add nutella and mix well to combine - see Image 5.
• This is your end product - see Image 6. Just spoon into serving dishes then refrigerate.

What is mascarpone cheese?

Mascarpone is a soft, spreadable Italian cream cheese. You will find it in most good grocery stores, usually near the other fresh cheeses such as feta, fresh mozzarella, and block cream cheese.

What is a substitute for mascarpone in this recipe?

Spreadable cream cheese will work fine in this recipe, just get it out of the fridge for a while first - this will make it easier to mix in. The end texture will be very similar, and the taste will be a little more tangy than the mascarpone. Both are good!

My top tips for making mascarpone creme

• You could make this recipe up to 2 days ahead - just spoon it into the serving dishes, cover and refrigerate until you want to use it. Then top it with the raspberries to serve.
• If your instant coffee has large granules like mine in the photo, I like to give it a good mix to start them dissolving using a small silicone spatula to "crush" the granules.
• Mascarpone is best left in the fridge until you need to use it - especially if the weather is a bit hot.
• You can substitute vanilla extract for the vanilla bean paste.
• If you can't find mascarpone, you could substitute spreadable cream cheese (room temperature).
• A fancy serving suggestion would be to use stemless wine glasses to serve this in. I did this for a dinner party here at home recently. I piped the creme into the glasses for a neat finish, then refrigerated as usual and added the raspberries when I served it. Super impressive!

Other nutella recipes you may enjoy

Peanut Butter Nutella Brownies - yep, all the good stuff in one brownie!

Nutellamisu! (Nutella Tiramisu) - this eggless tiramisu variation includes the traditional flavours of coffee and mascarpone, but also has a layer of Nutella.

Other mascarpone recipes you may enjoy

Chocolate Cherry Ganache Parfaits - a great date night dessert.

Orange Mascarpone Dessert Sauce - a simple, easy mix dessert sauce.

Lemon & Raspberry Mascarpone Tart - a quick biscuit base with a lemony cheesecake filling.

Mascarpone Nutella Creme

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Mascarpone Nutella Creme - a rich, thick and decadent nutella dessert made with mascarpone cheese. One bowl, no mixer required and make ahead!

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Prep Time: 10 minutes

Setting time: 1 hour

Total Time: 1 hour 10 minutes

Servings: 6

Calories: 371kcal

Author: Lee-Ann Grace

Ingredients

• 1 cup Nutella choc-hazelnut spread
• 250 g mascarpone
• ¼ teaspoon instant coffee
• ½ teaspoon vanilla paste

Instructions

• Place approx ¼ cup of the mascarpone (250g total) in a bowl, then add the instant coffee (¼ tsp) to the mascarpone and mix to blend well (see notes).
• Then add remaining mascarpone and mix to incorporate. Mix in vanilla paste (½ tsp).
• Finally, add nutella (1 cup) and mix well to combine.
• Spoon into serving dishes (leave off raspberries) and refrigerate for 1 hour.
• Top with fresh raspberries to serve.

Notes

You could make this recipe up to 2 days ahead - just spoon it into the serving dishes, cover and refrigerate until you want to use it. Then top it with the raspberries to serve.

A fancy serving suggestion would be to use stemless wine glasses to serve this in. I did this for a dinner party here at home recently. I piped the creme into the glasses for a neat finish, then refrigerated as usual and added the raspberries when I served it. Super impressive!

If your instant coffee has large granules like mine in the photo, I like to give it a good mix to start them dissolving using a small silicone spatula to "crush" the granules.

Mascarpone is best left in the fridge until you need to use it - especially if the weather is a bit hot.

You can substitute vanilla extract for the vanilla bean paste.

If you can't find mascarpone, you could substitute spreadable cream cheese (room temperature).

*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*