Preparation
- Stir the mascarpone and nut nougat cream until smooth. Fill the cream into a piping bag with a star-shaped nozzle.
- Heat the milk and dissolve the nut nougat cream in it, leave to cool.
- Fill two sponge fingers with the cream and press them together.
- Dip each side into the soaking liquid and leave to stand briefly.
- Then roll in the hazelnut brittle.
- Spread the cream over the sponge fingers in a circular motion.
- The dessert tastes even better the next day.
Ingredients
- 16 ladyfingers
Cream:
- 250 g GOLDSTEIG Mascarpone
- 250 g nut nougat cream
Soaking:
- 150 g milk
- 60 g nut nougat cream
Decoration:
- Hazelnut brittle
Recipe download
