Nutella Mascarpone
The story
Some builds make you choose: breakfast or dessert. This one refuses. The Nutella Mascarpone stacks silky chocolate-hazelnut spread and cloud-soft mascarpone on a golden, flaky District Biscuit, then finishes with toasted hazelnut crunch and a bright ribbon of orange zest. It is Italian pasticceria energy in the palm of your hand — indulgent, a little show-offy, and gone in about four bites.
Here is the thing about Nutella and mascarpone: they are heavy, glossy, gloriously rich. Put them on toast and the bread waves a white flag and goes soggy. Put them on a muffin and it collapses into pudding. The District Biscuit does not flinch. Those crisp, buttery edges and shatter-flaky layers were built to carry weight — they hold the spread, cradle the cream, and stay structurally proud from first bite to last.
Warm it, split it, and let the Nutella go a little melty against the heat. The mascarpone stays cool. The hazelnuts snap. The orange zest cuts through all that richness like a spotlight. This is your culinary canvas, painted in chocolate and cream.
Why you'll love it
- Breakfast-legal and dessert-approved — genuinely works morning, noon, or midnight.
- The flaky District Biscuit holds up where toast and muffins turn to mush.
- Orange zest keeps all that chocolate-hazelnut richness bright instead of heavy.
- Comes together in about 25 minutes with zero baking skill required.
- Toasted hazelnuts add a crunch that makes every bite feel handcrafted.
Ingredients
- 4 District Biscuits, warmed and split
- 1/2 cup Nutella (or other chocolate-hazelnut spread)
- 1/2 cup mascarpone cheese, cold
- 1 tbsp powdered sugar
- 1/4 tsp pure vanilla extract
- 1/3 cup hazelnuts, toasted and roughly chopped
- Zest of 1 orange (about 1 tbsp)
- Flaky sea salt, for finishing (optional)
How to build it
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1Warm the District Biscuits for a few minutes until the edges crisp, then split each one in half horizontally.
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2If your hazelnuts are raw, toast them in a dry skillet over medium heat for 3 to 4 minutes until fragrant, then roughly chop.
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3In a small bowl, whisk the cold mascarpone with the powdered sugar and vanilla until smooth and just fluffy — do not overmix or it will loosen.
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4Spread a generous layer of Nutella over the warm bottom half of each biscuit so it softens against the heat.
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5Dollop and spread the sweetened mascarpone over the Nutella.
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6Shower with toasted hazelnuts, a bright sprinkle of orange zest, and a tiny pinch of flaky salt if using.
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7Crown with the top half of the biscuit, or leave it open-faced to show off the layers, and serve immediately while warm.
Pro tips & swaps
- Keep the mascarpone cold and whisk it just until smooth — overworking warm mascarpone makes it grainy and runny.
- Zest the orange directly over the biscuit at the end so the citrus oils spray fresh and fragrant onto the cream.
- No Nutella? Any chocolate-hazelnut spread works, or swap in dark chocolate ganache for a less-sweet, more grown-up version.
- Make it ahead by toasting the hazelnuts and whipping the mascarpone earlier in the day — store both separately and assemble on warm biscuits right before serving.
- For a dessert-forward plate, add sliced strawberries or a drizzle of honey; for breakfast, a shot of espresso alongside is non-negotiable.
Bring District Biscuits to your business
Put our golden, flaky biscuits to work on your own menu — cater your next event, or bring District Biscuits to your restaurant, hotel, or grocery program.
Frequently asked questions
Can I make the Nutella Mascarpone biscuit ahead of time?
You can prep the components ahead but assemble at the last minute. Toast and chop the hazelnuts and whip the sweetened mascarpone earlier in the day, storing the mascarpone covered in the fridge. Warm and split the District Biscuits and build them just before serving so the biscuit stays crisp and flaky.
What is the best biscuit to use for a Nutella and mascarpone build?
A sturdy, flaky, buttery biscuit is essential here because Nutella and mascarpone are heavy and will make weaker breads soggy. The District Biscuit is built for exactly this — crisp edges and shatter-flaky layers that hold rich spreads without collapsing. Toast and muffins simply cannot carry this much richness and stay intact.
What can I substitute for mascarpone in this recipe?
If you cannot find mascarpone, use softened cream cheese whipped with a little heavy cream and extra powdered sugar to mellow the tang. Whipped ricotta blended until smooth is a lighter Italian-leaning swap. Either keeps that cool, creamy contrast against the warm Nutella.
Is the Nutella Mascarpone biscuit vegetarian, and can it be made gluten-free?
Yes, this build is vegetarian — Nutella, mascarpone, hazelnuts and orange zest all qualify. For gluten-free, you would need a gluten-free biscuit base, and standard District Biscuits are made with wheat flour, so check availability of a GF option. The toppings themselves are naturally gluten-free.
How do I keep the mascarpone from turning grainy or runny?
Start with cold mascarpone and whisk it gently, just until it is smooth and lightly fluffy. Overmixing or working it while warm breaks the fat and makes it loose and grainy. Fold in the powdered sugar and vanilla at the end and stop as soon as it comes together.
What should I serve or drink with a Nutella Mascarpone biscuit?
For breakfast, pair it with a shot of espresso or a cappuccino — the Italian roots practically demand it. As a dessert, serve it with sliced strawberries, a drizzle of honey, or a small glass of vin santo. The bitterness of good coffee balances the chocolate-hazelnut sweetness beautifully.
How many calories are in a Nutella Mascarpone biscuit?
This is an indulgent build, so expect roughly 450 to 600 calories per assembled biscuit depending on how generous you are with the Nutella and mascarpone. It is rich by design — think of it as a treat rather than an everyday breakfast. Splitting one open-faced or sharing is an easy way to lighten it up.
How do I store and reheat leftovers?
This one is best fresh, but if you have leftovers, store assembled biscuits in an airtight container in the fridge for up to a day. Reheat the biscuit briefly in a 300°F oven or toaster oven to re-crisp the edges — skip the microwave, which steams it soft. The mascarpone will warm slightly, so eat soon after reheating.
What makes a District Biscuit different from a regular biscuit?
District Biscuits are made with laminated, layered dough that bakes up with crisp, buttery edges and dozens of flaky sheets inside. That structure means they hold up under heavy, wet toppings like Nutella and mascarpone instead of going soggy the way bread or muffins do. It is the whole reason this build works — your culinary canvas, ready for anything.
