Le ricette di nonna Adele
No-bake Pan di Stelle crumb cake

Desserts

No-bake Pan di Stelle crumb cake

A base of cocoa biscuits and butter holds a filling of mascarpone and hazelnut spread. This version of sbriciolata needs no oven: let it set in the refrigerator before slicing.

From Nonna Adele’s kitchen

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Cooling
At least 2 hours

LET’S GET COOKING

Method

  1. Line a 20–22 cm tin with baking paper. Crumble the biscuits into a bowl.

  2. Melt the butter and mix it evenly through the biscuit crumbs. Put half the mixture in the tin and press down with the back of a spoon to make the base.

  3. Stir the mascarpone briefly with a spoon until spreadable. Spread it over the base, then gently spread the Nutella on top.

  4. Cover with the remaining crumbs without pressing down on the filling. Refrigerate for at least 2 hours, leaving the cake until firm enough to remove from the tin and slice. Keep refrigerated until serving.

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