Ingredients
| Ingredient | Quantity |
|---|---|
| Piadine (flatbreads) | 300g |
| Strawberries | 160g |
| Blueberries | 85g |
| Blackberries | 85g |
| Pecan nuts | 45g |
| Unsalted pistachios | 30g |
| Sliced almonds | 15g |
| Mascarpone cheese | 300g |
| Dark chocolate | 120g |
| Unsweetened cocoa powder | 20g |
Instructions
-
Prepare the Cream and Fruit:
Begin by removing the mascarpone from the refrigerator so it can reach room temperature, as it should not be cold when you use it. -
Toast the Nuts:
In a non-stick pan, place the pecans, pistachios, and sliced almonds. Toast them gently over low heat for a few minutes until they become aromatic and slightly golden. Once done, transfer them to a small bowl to cool. -
Prepare the Strawberries:
Wash the strawberries thoroughly, then pat them dry. Remove the stems and slice some into thin rounds about 0.5 cm thick. -
Melt the Chocolate:
Finely chop the dark chocolate, then melt it gently over a double boiler or in the microwave. Stir it occasionally until smooth and fully melted. -
Prepare the Chocolate Mascarpone Cream:
In a separate bowl, place the mascarpone cheese and use a spatula to soften it. Add the cocoa powder and mix well. Once the melted chocolate has cooled slightly, add it to the mascarpone mixture and stir to combine. You should now have a rich, velvety chocolate cream. Transfer the cream into a piping bag, cutting the tip about 2 cm from the end to create a large opening. -
Assemble the Piadina:
Take the piadine (flatbreads) and place them on a clean surface. You won’t need to heat them beforehand. Pipe three lines of the chocolate cream across the center of each piadina, leaving some space between each line. -
Add the Fruit:
Lay the sliced strawberries, blueberries, and blackberries over the cream. Be generous with the fruits—feel free to mix the berries in a way that adds both color and texture. -
Seal the Piadina:
Before folding the piadina, add a small dollop of chocolate cream along one side. This will act as a “glue” to seal the piadina like a burrito. Fold the piadina gently, bringing the sides together to enclose the filling. -
Chill and Serve:
Carefully transfer the wrapped piadina to a serving tray with the seam side down to prevent it from opening. Refrigerate the piadine for about 20 minutes, allowing the chocolate cream to set and firm up. -
Final Touch:
After chilling, your Piadina with Chocolate Cream and Fresh Fruit is ready to serve! Slice them into portions and enjoy the delightful combination of creamy, rich chocolate, fresh berries, and crunchy toasted nuts.
Enjoy!
These piadine are perfect for a special dessert, a fun twist on a traditional flatbread, combining the richness of mascarpone and dark chocolate with the refreshing taste of berries. Ideal for a light yet indulgent treat, this dessert is sure to impress your guests!
