Nutella Mascarpone Cups
Indulge in these quick and elegant no-bake Nutella Mascarpone Cups, creamy with a crunchy base; a make-ahead treat for guests.
Ingredients
For the base
- 1 1/4 cups 1 1/4 cups (150 g) cookie crumbs (digestive, graham crackers, or chocolate cookies) Crushed cookies for the base.
- 3 tbsp 3 tbsp unsalted butter, melted
For the mascarpone filling
- 8 oz 8 oz (225 g) mascarpone, room temperature Let it sit at room temperature for smooth blending.
- 1/2 cup 1/2 cup (120 ml) heavy cream, cold Whipped to soft peaks.
- 2-3 tbsp 2–3 tbsp powdered sugar (adjust to taste)
- 1 tsp 1 tsp vanilla powder
- 1/2 cup 1/2 cup (150–180 g) Nutella, slightly warmed for easier swirling
Optional toppings
- chopped hazelnuts, cocoa powder, sea salt, fresh berries, chocolate shavings Choose as desired for garnish.
Instructions
Preparation
- Combine cookie crumbs and melted butter in a bowl. Mix until crumbs are evenly moistened.
- Spoon about 1–2 tablespoons of crumb mix into each serving cup and press down firmly with the back of a spoon. Chill while making the filling.
- In a chilled bowl, beat cold heavy cream to soft peaks. Set aside.
- In another bowl, whisk mascarpone with powdered sugar and vanilla until smooth. Gently fold in whipped cream until light and airy.
- Warm Nutella in the microwave for 10–15 seconds or place the jar in warm water to loosen.
Assembly
- Spoon a layer of mascarpone mixture over the chilled base and add a small spoonful of warmed Nutella. Add another layer of mascarpone.
- Use a skewer to make swirls but don’t overmix; ensure visible streaks remain.
Chill
- Refrigerate the cups for at least 1 hour before serving; overnight is ideal.
Finish and serve
- Top with optional toppings like chopped hazelnuts and cocoa dusting before serving.
Notes
Store covered in the fridge for up to 48-72 hours. The base will soften over time. For a vegan version, use dairy-free mascarpone alternatives and whipped coconut cream.