Nutella Mascarpone Icebox Cake is a delicious dessert worth waiting for. Similar to Tiramisu, it features layers of creamy mascarpone and Nutella between thin cookies that soften overnight.
Yes. Nutella and mascarpone in the same delicious icebox cake. Why?
Well, I came across a photo on one of the many food-sharing websites I frequent, and the dessert in question looked very creamy and fluffy.
Once I saw that Nutella, mascarpone and Baileys were involved in the original recipe, I decided I needed to make it. I was going grocery shopping anyway, so I went to buy the necessary items.
Nutella, mascarpone, and cookies. Specifically, thin tea biscuits.
When I originally made this, I used 34-degrees Cinnamon Crisps, which complemented the dish nicely. However, they didn’t quite soften as much as I’d have liked.
The tea biscuits are somewhat bland on their own, but work beautifully in a dessert like this. The Nutella is sweet enough on its own, though I did add about a tablespoon of sugar to the cream as well.
I also noted when I made this before that I wanted to use extra whipped cream. Which I did this time, and ended up with a bit too much. The recipe is adjusted accordingly, though.
I also left out the Baileys again. I didn’t want to add it to the cream, and I didn’t want to dunk the cookies in it.
The real reason is that I was out of Baileys. But I don’t think it detracted at all from how delicious this cake is.
It really is one that gets better the longer you let it sit. When I originally served it after only two hours in the fridge, it was good, but could have been better.
This time, I made it in the evening, about an hour before I planned to go to bed, and didn’t dig into it until after lunch time the next day. If you have willpower and/or restraint, and can wait the full twenty-four hours, it will be well worth your time.
The biscuits get soft, but not completely mushy. The Nutella hardens up a bit from being refrigerated, and it makes for an interesting contrast in textures.
Icebox cakes are perfect for hot summer days, or any time you need a dessert.
- 16-oz. mascarpone, room temperature
- 2 1/2 C heavy cream
- 1 Tbps. sugar
- 1 Tbsp. instant espresso powder
- Tea Biscuits or graham crackers
- 1 tsp. unsweetened cocoa powder, for garnish
- Whip the heavy creamy using a stand mixer or hand mixer, until soft peaks form (1-2 minutes). Add the sugar and instant espresso powder, and whip again until stiff peaks form.
- Gently fold in the mascarpone, until fully incorporated, and set aside.
- Place a single layer of cookies on the bottom of a trifle dish or other serving dish. Spread the Nutella over top*. Spread about a quarter of the mascarpone mixture over top. Repeat layers 4 more times, ending with mascarpone layer.
- Dust with unsweetened cocoa powder for garnish, if desired.
- Cover and refrigerate at least 2 hours, preferably overnight.
*I found it easiest to spread the Nutella on the individual cookies, before placing them in the baking dish.
These are the tea biscuits I used: https://www.amazon.com/boxes-Nabisco-Social-Biscuits-12-35/dp/B07JYV48ZV