Nutella Lasagna




Rating: 3.28 / 5.00 (196 Votes)


Total time: 1 hour

Servings: 14.0 (servings)

Ingredients:





For the mascarpone cream:









for coating:




For the hazelnut brittle:





Instructions:

For the Nutella Lasagna, place the lasagna sheets in hot water (without salt) for a few minutes until soft. Put the hazelnuts in a freezer bag and crush them with the smooth side of a shredder.

Put the hazelnut pieces in a pan, toast them in a little butter and salt and let them cool. Beat the mascarpone, powdered sugar and cornmeal with a mixer until creamy. Add the yolks little by little.

Add vanilla concentrate, salt and a little whipped cream and finish beating. Mix melted butter with orange flavoring and brush a large baking dish (about 35 x 23cm) with it.

Put cooked lasagne sheets in it, brush with butter and spread the mascarpone cream on top. Spread Nutella on top and sprinkle with hazelnut brittle.

Repeat this process about two more times, depending on the height of the mold. Finish with lasagne sheets and mascarpone cream. Bake at 180°C for 35 minutes.

After baking, spread the marshmallow cream evenly over the lasagna and brown it with a flambé.

Garnish with Nutella and toasted hazelnut brittle. Leave the Nutella lasagna in the refrigerator for one day.

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