Mascarpone Nutella Creme - a rich, thick and decadent nutella dessert made with mascarpone cheese. One bowl, no mixer required and make ahead!
Place approx 1/4 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.
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*