Fette Biscottate al Doppio Crema
Italy's beloved twice-baked toasts spread with a decadent swirl of warm Nutella and cool whipped mascarpone, topped with sliced bananas and a shower of chopped hazelnuts. Simple, iconic, and unapologetically indulgent, this is the breakfast that fuels millions of Italian mornings.
Ingredients
- 8 fette biscottate (Italian rusks), or substitute melba toast or zwieback
- 1/2 cup Nutella or other hazelnut-chocolate spread
- 8 ounces mascarpone cheese, at room temperature
- 2 tablespoons powdered sugar
+ 7 more ingredients
Instructions
Prepare the whipped mascarpone by combining the mascarpone, powdered sugar, and vanilla extract in a bowl. Beat with a whisk or hand mixer until light and fluffy, about 1-2 minutes. Do not overbeat or it may become grainy.
Gently warm the Nutella by microwaving it in a small bowl for 15-20 seconds, or placing the jar in a bowl of hot water for a few minutes. You want it spreadable and slightly pourable, not hot.
Arrange the fette biscottate on a serving board or individual plates.
Spread a generous tablespoon of whipped mascarpone across each fette biscottata, covering the surface.
Drizzle or swirl warm Nutella over the mascarpone layer, creating a marbled effect. Use the tip of a knife to gently swirl the two together if desired.
Top each toast with sliced banana, arranging them in an overlapping row.
Scatter the chopped hazelnuts over the bananas, then drizzle with honey.
Finish each piece with a tiny pinch of flaky sea salt to cut the sweetness, and garnish with mint leaves and cocoa nibs if using.
Serve immediately while the Nutella is still warm and the fette biscottate are crisp. These do not hold well, so assemble just before eating.
Nutrition Estimate
Per serving • Estimated by Blinner AI