A tasty sweet sformato made with Nutella, Ferrero's famed chocolate-hazelnut spread. The recipe calls for pistachios, which are quite nice, but will also work well with other nuts, especially walnuts, if that's your preference.
Prep Time: 4 hours, 30 minutes
Cook Time: 30 minutes
Total Time: 5 hours
- 2/3 pound (300 g) Nutella, warmed over a double boiler
- 3 whites, beaten to stiff peaks with a pinch of salt
- 2/3 cup (130 g) sugar
- 1 tablespoon rum
- 2 ounces (60 g) pistachios
- Bitter cocoa for dusting
Heat 2/3 of the sugar in a pot with about 1/3 cup water; cook until the syrup makes lots of tiny bubbles, and cook for another 3-4 minutes, stirring. Take your beaten egg whites and add the hot syrup in a thin stream, beating steadily, and continue to beat the meringue mixture until it is shiny. Fold the nutella and rum into it, and turn the batter into a 7-inch round pan lined with plastic wrap. Chill the sformato in the freezer for at least 4 hours. In the meantime, blanch the pistachios for 30 seconds, drain them, and remove the skins. Heat the remaining sugar in a pan until it caramelizes and becomes golden, and then add the pistachios. Mix well and turn the mixture out onto a sheet of oven paper. Spread it with a spatula.
Remove the sformato from the freezer, cover it with a sheet or oven paper and a serving plate, and carefully flip the sformato so it cones to rest upon the paper and the plate. Remove the pan it chilled in, dust the sformato with the bitter chocolate and sprinkle the pistachios over it, and serve.
Yield: Fewer servings of chilled Nutella pudding than you might expect.