Chocolate and mascarpone cookie tower

Name: Chocolate and mascarpone cookie tower
Ingredients: 200 g plain cookies; 250 g mascarpone; 3 tablespoons Nutella or Finetti; 250 ml coffee; 2 teaspoons sugar; 30 g chopped hazelnuts or walnuts

Dessert - Chocolate and mascarpone cookie tower by Lia B. - Recipia

Chocolate and mascarpone cookie tower is made by briefly dipping paired cookies in coffee and stacking them upright. A mascarpone and Nutella cream covers the little tower, with chopped hazelnuts on top and around the sides; once chilled, it’s cut into slices. I serve it cold, cut into thin slices. Prep: 15 minutes. Cook: 0 minutes. Rest: 40-50 minutes. Total time: 55-65 minutes. Servings: 4. About 634 kcal and 9 g protein per serving.

Ingredients

200 g plain cookies
250 g mascarpone
3 tablespoons Nutella or Finetti
250 ml coffee
2 teaspoons sugar
30 g chopped hazelnuts or walnuts

Preparation

1. Make 250 ml of coffee, stir in the sugar and leave it to cool for 10 minutes. 2. Put the mascarpone in a bowl and let it come to room temperature, add the Nutella and stir with a spoon until smooth. 3. Spread cream between pairs of cookies, then dip each pair in the coffee for 4-5 seconds. Stack the pairs on top of each other to form a little tower. 4. Cover the tower with the remaining cream, including the sides, then sprinkle with the chopped hazelnuts or walnuts. 5. Chill the dessert for 30-40 minutes, until it’s firm enough to stand upright.

Notes

Covered and kept in the fridge, the dessert will keep for up to 3 days, and the cookies will soften gradually. You can replace the coffee with 250 ml of milk or compote, using the same option for dipping. This contains gluten from the cookies and dairy from the mascarpone, while the chocolate spread and hazelnuts add nuts. Plain, firm cookies of a similar thickness are easier to stack; delicate ones can break when you lift them out of the coffee. If they’re thicker, dip them for closer to 5 seconds, and take thinner ones out sooner. The mascarpone should be at room temperature; if it’s cold, the cream is harder to mix and small lumps may remain. For more servings, keep to a ratio of 3 tablespoons of chocolate spread for each tub of mascarpone. I serve it with slices of pear.