Ingredients:
- 1 3/4 cups cold heavy cream
- 1 1/2 cups mascarpone cheese
- 1/3 cup confectioners' sugar
- 1 teaspoon vanilla extract
- 2/3 cup chocolate-hazelnut spread (such as Nutella)
- 20 whole chocolate graham crackers
Beat 1 cup heavy cream, 3/4 cup mascarpone, the
confectioners' sugar and vanilla in a bowl with a mixer on low speed until
combined. Increase the speed to medium and beat until stiff peaks form, 1 to 2
minutes.
Combine the remaining
3/4 cup each heavy cream and mascarpone with the chocolate-hazelnut spread in a
separate bowl. Beat with the mixer on low speed until combined, then increase
the speed to medium and beat until stiff peaks form, 1 to 2 minutes.
Line the bottom of an
8-inch springform pan with 4 graham crackers in a single layer, breaking them
into pieces to fit and fill any big gaps. Spread half of the vanilla whipped
cream over the graham crackers, then top with another layer of graham crackers.
Spread half of the chocolate-hazelnut whipped cream on top. Repeat with another
layer of graham crackers, the remaining vanilla whipped cream, then more graham
crackers and the remaining chocolate-hazelnut whipped cream. Cover the pan with
plastic wrap and refrigerate at least 6 hours or overnight.
Uncover the cake and
run a thin knife around the edge to loosen. Remove the springform ring; smooth
the sides of the cake using an offset spatula. Put the remaining 4 graham
crackers in a large resealable bag; crush into fine crumbs using the bottom of
a skillet. Press the crumbs around the side of the cake.
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