Chocolate lasagna with mascarpone and hazelnut spread is a creamy layered dessert made with soft sponge cake, smooth mascarpone filling and grated chocolate. Two thin sponge sheets are cut and stacked to make five generous portions, which are thoroughly chilled before serving.
Recipe at a Glance
- Separate the eggs and prepare a light sponge cake batter.
- Shape two thin sponge sheets measuring about 30 × 25 cm (12 × 10 inches) and bake them.
- Make the cream with mascarpone, hazelnut spread, whipping cream, rum and vanilla sugar.
- Layer the sponge and cream, cut into five portions and chill for at least 2 hours.
A Creamy Layered Chocolate Dessert
For this dessert, two thin sponge sheets are cut into six equal pieces and stacked with mascarpone cream. Hazelnut spread, rum and vanilla sugar give the filling a rich flavour, while grated baking chocolate creates the distinctive chocolate-lasagna finish.
Ingredients for 5 Servings
- 6 eggs
- 5 tbsp flour
- 6 tbsp granulated sugar
- 3 tbsp milk
- 2 tbsp oil
- 1/2 tsp baking powder
- 500 g mascarpone
- 4 tbsp hazelnut spread (Nutella)
- 100 ml whipping cream
- 3 tbsp rum
- 1 packet vanilla sugar
- 70 g baking chocolate
Method
Separate the eggs: Separate the egg whites from the yolks.
Add sugar to the egg whites: Add 3 tablespoons granulated sugar to the egg whites.
Prepare the yolk mixture: Add the sifted flour, the remaining 3 tablespoons granulated sugar, oil, milk and baking powder to the egg yolks.
Beat the yolk mixture: Beat the yolks and the added ingredients with an electric mixer until smooth.
Beat the egg whites: Beat the egg whites and sugar to stiff peaks.
Combine the two mixtures: Add the beaten egg whites to the yolk mixture and fold them in gently with a whisk.
Shape the sponge sheets: On parchment paper, shape the batter into two sponge sheets measuring about 30 × 25 cm (12 × 10 inches) and 1/2 cm (0.2 inch) thick.
Bake the sponge cake: Bake the sheets for 8 minutes in an oven preheated to 210 °C (410 °F).
Combine the cream ingredients: Place the mascarpone, hazelnut spread, rum, vanilla sugar and whipping cream in a bowl.
Mix the cream: Beat the ingredients with an electric mixer until smooth.
Cut the sponge cake: Cut each baked sponge sheet into three pieces to make six pieces in total.
Assemble the layers: Spread one sponge piece with cream, sprinkle with grated chocolate and cover with the next piece of sponge. Repeat until the top layer is sponge cake.
Cut, decorate and chill: Cut the assembled dessert into five portions. Coat each portion separately with cream and sprinkle with grated chocolate to create the lasagna-like appearance. Refrigerate for at least 2 hours.
Frequently Asked Questions
How many servings does this recipe make?
The listed quantities make 5 generous servings of chocolate lasagna.
How long should I bake the sponge sheets?
Bake them at 210 °C (410 °F) for 8 minutes.
How long should the assembled dessert chill?
Chill it for at least 2 hours before serving so the layers can set.
What can replace the grated chocolate?
Use desiccated coconut or sliced almonds.
.png)
No comments
Post a Comment