Craving something sweet but it's hot out? Here's the trick to making the perfect cold Nutella crumble without turning on the oven!
Imagine a crunchy cocoa cookie shell giving way to a melting, infinitely delicious center. Serving a cold Nutella crumble is the perfect magic to turn your day around without ever touching the oven knob.
- Dry biscuits such as Digestive biscuits or cocoa biscuits 300 g
- Butter 120 g
- Nutella or your favorite hazelnut spread 350g
- Mascarpone or spreadable cheese for a fresher note 150 gr
- Nutella or icing sugar to taste for decoration
- Melt the butter in a saucepan over very low heat or in the microwave, then let it cool for a minute. Meanwhile, place the biscuits in a blender and blend until finely ground. Transfer the resulting powder to a large bowl.
- Blitz the biscuits in a food processor until they're finely ground, then transfer them to a large bowl. Pour the melted butter over the biscuits and mix vigorously with a spoon until the mixture resembles wet sand.
- Line the base of a springform pan (about 20 cm) with parchment paper. Pour a little more than half of the cookie mixture into the pan and carefully press it into the bottom and sides, using the back of a spoon or the bottom of a glass to create a firm base. Refrigerate the pan for 10 minutes to firm up.
- In a small bowl, mix the Nutella and mascarpone together using a fork or a hand whisk until smooth and velvety: this trick will keep it soft even after refrigeration. Remove the crust from the refrigerator and spread the Nutella cream evenly, leaving about half a centimeter free from the edges.
- Cover the entire surface of the cake with the remaining cookie mixture. Use your fingers to roughly distribute it over the surface to create the unmistakable "crumble" effect.
- Let the crumble rest in the refrigerator for at least 1 hour (or in the freezer for 30 minutes) before carefully unmolding it. Drizzle Nutella on top, if desired, or dust with powdered sugar before serving in slices.
This no-bake Nutella crumble will instantly become your go-to for impromptu dinners, or simply for those snacks when the craving for something sweet is overwhelming.
If you love playing with textures and are looking for alternatives for the next few days, I recommend checking out our Nutella and pistachio crumble, or giving in to the temptation of a refreshing no-bake cherry crumble.
The real trick to a flawless filling, one that doesn't harden into marble at low temperatures, is balance. By making this cold mascarpone and Nutella crumble, you'll achieve a stunning contrast and a consistently velvety filling.
Does your spread sometimes act up? No problem: check out our guide on how to soften Nutella and you'll discover all the secrets to working with it perfectly.
Since this is the quintessential quick, no-oven summer dessert, you'll make very little mess, and in just fifteen minutes your dessert will be chilling in the refrigerator.
Finally, to never run out of ideas when the heat gets serious, write down the steps for an amazing Nutella cheesecake or a timeless frozen cake. If you really want to go all out, check out our special 10 no-bake desserts.
Doses & Ingredients
- Low difficulty
- Low cost
- Nutella or powdered sugar to taste for decoration - to taste
- Bowls / Hand whisk / Mixer or food processor / Saucepan / Spatula / 20cm springform pan.
