Description
A delightful and creamy Giotto-Creme dessert combining nutty nougat cream, mascarpone, quark, and whipped cream, layered with crunchy Giotto hazelnut wafer balls for a deliciously rich treat perfect for any occasion.
Ingredients
Ingredients
- 400 g Nuss-Nougat-Creme (nut nougat cream)
- 250 g Mascarpone
- 250 g Magerquark (low-fat quark)
- 400 g Schlagsahne (whipping cream)
- 1 Pack Giotto (approximately 4 sticks, hazelnut wafer balls)
Instructions
- Mix the cream base: In a large bowl, combine the Nuss-Nougat-Creme, Mascarpone, and Magerquark. Stir thoroughly until the mixture is smooth and well integrated.
- Whip the cream: In a separate bowl, whip the Schlagsahne (whipping cream) until it forms soft peaks. Take care not to overwhip.
- Fold the whipped cream: Gently fold the whipped cream into the nougat-mascarpone-quark mixture. Use a spatula and fold carefully to keep the mixture light and airy.
- Prepare Giotto: Crush some of the Giotto balls into small pieces for layering, while keeping some whole for garnish.
- Layer the dessert: In individual dessert glasses, layer the creamy mixture alternately with the crushed Giotto balls. Finish the top layer by garnishing with whole Giotto balls for a crunch and decorative touch.
- Chill: Place the assembled dessert glasses in the refrigerator and chill until ready to serve, ideally for at least 1 hour to allow the flavors to meld and the dessert to set.
Notes
- For best results, chill the dessert for at least an hour before serving.
- You can substitute low-fat mascarpone or quark for a lighter version.
- Use fresh, high-quality Giotto to enhance the hazelnut flavor.
- Handle whipped cream gently to maintain a light and fluffy texture.
- This dessert is best served cold and enjoyed within 2 days for optimal freshness.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: European
