Nutella salami with caramelized hazelnuts

Today we are going to make one of the great classics of pastry-making in Italy, but this time it will be even more delicious and irresistible through the addition of that ingredient most-loved of all by children: Nutella! And so an anonymous (so to speak) chocolate salami is transformed into a superlative Nutella salami! This special salami will disappear in seconds every time you make it: whether it's for breakfast, starting the day with all the energy you need; as a delicious snack with friends with a cup of hot chocolate; or as a dessert for a dinner or lunch party with all the flavour you would expect from a Nutella salami - and which will certainly impress all your guests. Nutella salami is also great as part of a buffet, and you can prepare it a day in advance, or you can freeze it and then use it on a special occasion. In short, a real passe-partout which you should keep as a little trump card!


  • mascarpone 250 grams
  • biscuits 250 grams Dry
  • nutella 100 grams
  • dark chocolate 100 grams
  • sugar 2 tablespoons of sugar
  • hazelnuts 50 grams Weighed without the shell

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30 minutes Total time
3 minutes Active time
Serves 12 persons
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Toast the hazelnuts for a few minutes in a saucepan. Coarsely crush the hazelnuts on a chopping board. Put the sugar in a saucepan and let it brown. Add hazelnuts until they caramelize. Pour the mixture onto a marble work surface greased with sunflower oil. Crumble the biscuits coarsely and transfer to a large bowl. In another bowl mix the mascarpone and Nutella. Melt the chocolate in a bain marie and then pour the melted chocolate onto the mascarpone and Nutella cream mixture. Mix, and then pour this cream onto the biscuit mixture. Add the previously caramelized hazelnuts and knead until it becomes smooth. With the help of some greaseproof paper, shape into a salami. Leave it in the fridge for about 12 hours. Dust with icing sugar before serving.

Nutella salami will keep for 2-3 days in winter out of the fridge, and, in summer, for the same time in a suitable container in the fridge. You can also freeze it, allowing you to make it in advance and then thaw it when required, making your work easier and saving time. Another tip: if you want a stronger flavour, maybe when it’s just for adults, you can add a few drops of rum or other liquor of your choice, or some almond or lemon essence
The name of this cake is obviously derived from its shape which recalls that of a salami, as does the appearance of its interior.

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