Recipes •

Pinsa chocolate


  • 2 egg yolks
  • 8 tablespoons granulated sugar
  • 200 g mascarpone
  • 125 ml whipped cream
  • 250 g hazelnut chocolate or hazelnut spread


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.

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