From an early age I remember the rustle of Tic Tacs in my Dads pocket.
The Ferrero Rocher we got every Christmas. Which not only meant we had the ‘posh’ chocolates but you also got an extremely useful box which could be used as a pencil case, a cheque holder ( if you remember cheques), a bug box, travel teabag holder, playing card and dice receptacle, Lego storage…. the uses were practically endless. Now onto Nutella. I must admit I was a bit of a late bloomer to Nutella. It happened one day when I was at pony camp, I was 12 years old. I think fondly of that first spoon full of chocolate hazelnut spread melting into warm toast on a chilly morning after camping, and I was hooked.This is my little homage to Mr Ferrero. Thanks for all the yummies and memories…
This can be made 2 days ahead, saving you time. Think tiramisu but with a Nutella syrup instead of coffee and hazelnut liqueur instead of marsala.
X 100g Nutella or any chocolate, hazelnut spread
X 100-200ml hazelnut liqueur, such as Frangelico
X 200g hazelnuts, roasted, skinned and crushed
X 500g mascarpone, I used one tub full fat and one tub half fat
X 4 eggs
X 80 g caster sugar
X cocoa powder to dust
X 50g dark chocolate to grate as topping
X 100ml boiling water
For the sponge- Either buy plain Madeira sponge/sponge fingers or make your own vanilla sponge ingredients as below;
X 3 eggs
X 200g butter
X 220g SR flour
X 1 vanilla pod seeds/ 1/2 teaspoon good quality extract
Make the sponge well before and let it cool completely.
Melt butter on a low heat and remove to cool.
Whisk eggs and sugar for 5 minutes until pale and thickened.
Whisk in butter,
Fold in flour.
Bake for 30 minutes on 180 until golden. Skewer to ensure it is cooked.
Method: Dessert Construction
Remove edges of sponge either homemade or bought ) and chop sponge into fingers and layer into a 6 inch square dish.
Drench with hazelnut liqueur 100 -200mls or enough to cover well.
In a bowl mix the Nutella with the hot water and a glug of liqueur.
Mix into a syrup consistency.
Poor evenly over sponge.
Sprinkle on half the toasted nuts – I had thought about adding smashed up Ferrero Rocher into this layer… Yum!
Leave to soak while making the topping.
Separate the eggs.
In a bowl whisk the yolks and caster sugar until pale, mix with the mascarpone.
In a separate bowl, whisk whites until stiff.
Fold mascarpone and whites.
Poor onto of the soaked sponge and spread out evenly.
Sprinkle on remaining nuts and grated dark chocolate.
Finish with a final dust all over with cocoa powder.
Refrigerate for at least 2- 48 hours, and consume within 3 days.
Remember you are using raw egg, so vulnerable people such as the sick, pregnant women, children and the elderly maybe at risk.
Pasteurised egg products are available, so use those if you have any concerns.
This is a deliciously rich chocolate and hazelnut experience you and your guests will love.
You’ll be spreading the Bake Love with this little number.
Bake Love xxx