Nutella Sundae Recipe

Prepare mascarpone base

Chill a medium mixing bowl and whisk or beater attachment for 10 minutes. In the chilled bowl, combine 1 cup mascarpone cheese, 1 cup heavy cream, 2 tablespoons powdered sugar, and 1 teaspoon vanilla extract. Whisk on medium-high speed until the mixture holds soft peaks but remains smooth (do not overwhip or it will become grainy). Cover and refrigerate until assembly.

Soften 3 cups gianduia gelato slightly at room temperature for 5–8 minutes so it's scoopable but not melted.

Make quick Nutella drizzle

Place 1 tablespoon Nutella and 1 teaspoon milk in a small microwave-safe bowl. Microwave in 10-second bursts, stirring between, until the Nutella loosens to a pourable consistency (about 20–30 seconds). Alternatively, warm over a double boiler. Stir until smooth and set aside in a warm spot.

Caramelize hazelnuts

In a small nonstick skillet over medium heat, add 2 teaspoons granulated sugar and 1/2 tablespoon butter. When sugar starts to melt, add 1/2 cup chopped toasted hazelnuts and 1/4 teaspoon sea salt. Stir constantly for 2–3 minutes until sugar coats nuts and becomes lightly amber. Transfer to parchment to cool and break into bite-sized pieces. If nuts are not pre-toasted, toast whole hazelnuts in a 350°F/175°C oven for 8–10 minutes before chopping.

Whip the cream

Chill a small bowl and whisk. Pour 3/4 cup heavy whipping cream into the bowl, add 1 teaspoon powdered sugar and 1/4 teaspoon vanilla extract. Whip to soft peaks (be careful not to overwhip). Transfer to a piping bag or small bowl for topping.

Portion: This recipe makes about 4 generous single-serving sundaes. Place 2–3 tablespoons mascarpone cream into the bottom of each serving glass or bowl (reserve the rest for layering).

Add a scoop (about 1/2 cup) of slightly softened gianduia gelato on top of the mascarpone layer in each glass.

Drizzle about 3/4 teaspoon of the warmed Nutella sauce over each scoop of gelato.

Add another small dollop (1 tablespoon) of mascarpone cream, then a second scoop of gelato if desired (for taller sundaes).

Sprinkle a tablespoon of the hazelnut crunch over each sundae.

Top each sundae with a generous spoonful or piped swirl of the whipped cream.

Finish with the reserved chopped hazelnuts (about 2 teaspoons), and a light dusting of grated dark chocolate or cocoa powder if using.

Serve immediately with a long spoon. If you need to hold the sundaes briefly, place them in the freezer for up to 10 minutes; the mascarpone cream will firm slightly but try to serve as soon as possible for best texture.