Hazelnut Desserts (No Bake)
Najat
Photo by Najat
Looking for an easy no-bake dessert that’s creamy, crunchy, and full of flavor? This layered hazelnut cookie cake is just what you need. It’s made with mascarpone, hazelnut spread, biscuits, and a smooth dark chocolate ganache. The mix of textures—soft, crunchy, and creamy—makes every bite interesting.
Ingrediënten
COOKIE MIXTURE
COOKIE BASE
TOPPING
GARNISH
Shop ingredients:
Stappenplan
Place the mascarpone and hazelnut spread in a bowl and mix until smooth. Scoop out 100 grams of the mixture and set it aside.
Add the roasted hazelnuts, chopped chocolate cookies, and chopped tea biscuits to the remaining mixture. Mix well.
Briefly dip the tea biscuits in milk and arrange them in a single layer on the bottom of a springform pan.
Spread the reserved 100 grams of mixture over the biscuit layer and smooth it out.
Spoon the cookie mixture on top and spread it evenly.
Heat the cream until just below boiling. Remove from the heat and add the dark chocolate. Let it sit for 1 minute, then stir until smooth. Let it cool slightly, then stir in the roasted hazelnuts.
Pour the ganache over the cookie mixture and refrigerate the dessert, covered, for several hours to set.
Cut into pieces and garnish with lines of hazelnut cream and pieces of hazelnut bonbons.
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