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+ servings
brown creamy mousse in a white bowl with raspberries on top

Mascarpone Nutella Creme

Mascarpone Nutella Creme - a rich, thick and decadent nutella dessert made with mascarpone cheese. One bowl, no mixer required and make ahead!
Course Dessert
Cuisine Modern Australian
Prep Time 10 minutes
Setting time 1 hour
Total Time 1 hour 10 minutes
Servings 6
Calories 371kcal


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


  • 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.


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*


Calories: 371kcal