Ingredients:
- 2 egg yolks
- 8 tablespoons granulated sugar
- 200 g mascarpone
- 125 ml whipped cream
- 250 g hazelnut chocolate or hazelnut spread
Instructions
Brush the pinsa with egg yolk and granulated sugar. Bake in the oven at 240°C for 6 minutes.
Prepare mascarpone cream by mixing 200 g of mascarpone with 3 tablespoons of sugar and 125 ml of whipped cream sweetened with 2 tablespoons of sugar. Refrigerate for half an hour. Melt 250 g of hazelnut chocolate or use hazelnut spread. Brush the pinsa with mascarpone cream using a pastry bag and sprinkle with chocolate. Optionally add chocolate chips.
