Ingredients
- 250 g Nocholina Crunchy
- 200 g Fresh cream
- 200 g Mascarpone cheese
- 3 Tablespoons Powdered sugar
- 200 g Ladyfingers
- 200 ml Cold Espresso coffee
- 50 g Chopped hazelnuts
Instructions
Prepare the Cream:
1. Whip the fresh cream until soft peaks form.
2. Gently fold it into the mascarpone cheese and powdered sugar until smooth.
Assemble the Trifle:
3. Dip the ladyfingers into the cold espresso and layer them in the bottom of a trifle dish or individual glasses.
4. Add a layer of Nocholina Crunchy over the ladyfingers.
5. Spoon a layer of the whipped cream and mascarpone mixture on top of the hazelnut spread.
6. Repeat the layers of ladyfingers, Nocholina Crunchy and whipped cream until all ingredients are used, finishing with a layer of whipped cream.
Decorate:
7. Sprinkle with chopped hazelnuts.
8. Refrigerate for at least 2 hours before serving.
— Preparation Time: 15 minutes
— Chilling Time: 2 hours
