Ingredients
Method
Make the biscuit sandwiches.
- Spread about 1 teaspoon of Nutella on one biscuit/cookie, then top with a second biscuit to make a sandwich. Repeat until you have enough to cover the base of a 20×20 cm pan.
Dip and layer.
- Pour the coffee with milk into a shallow bowl. Quickly dip each biscuit sandwich (in and out, do not soak), then arrange in a single tight layer in the pan.
Whip the filling.
- In a bowl, mix mascarpone and powdered sugar until smooth. Add the cold heavy cream and whip until firm and stable (do not overwhip).
Spread the filling.
- Spoon the mascarpone cream over the biscuit layer and spread evenly with a spatula.
Make the pink ganache.
- Heat the 70 ml cream until it comes to a boil. Pour it over the chopped white chocolate. Let sit 1 minute, then whisk until melted and smooth. Add red coloring and whisk until evenly pink.
Top and chill.
- Pour the ganache over the filling and spread gently if needed. Refrigerate for at least 2 hours.
Slice and serve.
- Cut into squares and serve chilled.
Video
Notes
- Biscuit dip tip: Dip quickly—too much liquid can make the base soggy.
- Whipping tip: Stop whipping as soon as the filling is firm; overwhipping can make it grainy.
- Clean slices: Chill longer for sharper slices, and wipe the knife between cuts.
- Make-ahead: This no-bake Nutella mascarpone cake is even better after an overnight chill.