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Ingredients
Nutella: 150 g (5.3 oz), placed in a piping bag
Instant coffee: 5 g (1.5 tbsp)
Boiling water: 60 ml (1/4 cup)
Savoyard biscuits (boudoirs): 200 g (7 oz), ground into
fine crumbs Icing sugar: 60 g (2.1 oz)
Mascarpone cheese: 250 g (8.8 oz)
Peanuts: 200 g (7 oz), chopped
Guidelines
Step 1: Cover a cutting board or plate with plastic wrap. Spread the Nutella on the plastic wrap and place in the freezer for 30 minutes.
Step 2: Dissolve 5g instant coffee in 60ml boiling water. Step 3: Finely chop 200g ladyfingers.
Step 4: In a bowl, mix 250g mascarpone and 60g caster sugar. Mix until smooth.
Step 5: Form small balls with the mascarpone mixture. Remove the Nutella from the freezer and fill each ball with a frozen Nutella heart.
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