Bueno Glass Desserts

Name: Bueno Glass Desserts
Prep time: 18 min
Total time: 18 min
Yield: 9
Cuisine: European
Ingredients: 250 g Mascarpone; 50 g Granulated Sugar; 16 g Vanilla Sugar; 16 g Klopfix (Cream Stabilizer); 250 ml Unwhipped Heavy Cream; 2 tbsp Hazelnut Paste (for cream); 150 g Chocolate Chip Cookies; 3 tbsp Melted Hazelnut Paste (for topping); as needed Mini Bueno Chocolates (For garnish)

These delightful no-bake Bueno glass desserts feature a crushed chocolate chip cookie base, a creamy mascarpone and hazelnut paste filling, and are topped with melted hazelnut paste and mini Bueno chocolates. Perfect for an easy yet impressive treat.

#Dessert

#No-Bake

#Chocolate

#Bueno

#Mascarpone

#Easy

#Sweet

#Glass Dessert

Crushed cookie base ready

Recipe Information

18m

Prep Time

Cook Time

18m

Total Time

Servings

Easy

European

Dutch

Nutrition (per serving)

337

Calories

Protein

21g

Carbs

28g

Fat

Whipping mascarpone cream

Ingredients

Servings: 9

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Layering dessert in glasses

Instructions

0/6 completed

1
Crush the chocolate chip cookies finely using a food processor or by placing them in a bag and crushing them with a rolling pin. Set aside.
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2m
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Crush the chocolate chip cookies finely using a food processor or by placing them in a bag and crushing them with a rolling pin. Set aside.
2m
Ensure cookies are finely crushed for a consistent base.
2
In a mixing bowl, combine the mascarpone, granulated sugar, vanilla sugar, and Klopfix. Mix until just combined.
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3m
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In a mixing bowl, combine the mascarpone, granulated sugar, vanilla sugar, and Klopfix. Mix until just combined.
3m
Don't overmix the mascarpone at this stage to prevent it from becoming grainy.
3
Gradually add the unwhipped heavy cream to the mascarpone mixture while continuously mixing. Continue to beat until the mixture is stiff and forms peaks.
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5m
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Gradually add the unwhipped heavy cream to the mascarpone mixture while continuously mixing. Continue to beat until the mixture is stiff and forms peaks.
5m
Add cream slowly to ensure it incorporates well and whips to the right consistency.
4
Gently fold in 2 tablespoons of hazelnut paste into the whipped mascarpone cream until evenly distributed.
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1m
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Gently fold in 2 tablespoons of hazelnut paste into the whipped mascarpone cream until evenly distributed.
1m
Fold gently to maintain the airy texture of the cream.
5
Assemble the desserts: Layer the crushed cookie crumbs at the bottom of individual glass jars or dessert cups. Top with a generous amount of the Bueno cream mixture. Repeat layers if desired.
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5m
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Assemble the desserts: Layer the crushed cookie crumbs at the bottom of individual glass jars or dessert cups. Top with a generous amount of the Bueno cream mixture. Repeat layers if desired.
5m
Use a piping bag for neat layers of cream.
6
Drizzle each dessert with 3 tablespoons of melted hazelnut paste and garnish with mini Bueno chocolates. Chill for at least 2-3 hours before serving for best results.
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2m
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Drizzle each dessert with 3 tablespoons of melted hazelnut paste and garnish with mini Bueno chocolates. Chill for at least 2-3 hours before serving for best results.
2m
Warm the hazelnut paste slightly to make it easier to drizzle. Chilling allows the dessert to set and flavors to meld.