Ingredients
1vanilla bean
2cupswhole milk
8egg yolks
½cupgranulated sugar
3tbspcornstarch
1pinchsalt
1cupheavy cream
1cupmascarpone cheese
⅓cupgranulated sugar
2tbspdark rum or marsala wine
20ladyfinger cookies
2cupsstrong brewed coffee
⅔cupNutella® hazelnut spread
golden sugar beads,to decorate
Preparation
Place stainless steel bowl in the freezer. Split the vanilla bean lengthwise and scrape out seeds.
In a saucepan set over medium heat, combine milk and vanilla seeds. Heat until steaming and simmering around edges (do not boil).
In a separate bowl, whisk together egg yolks, sugar, cornstarch, and salt.
Slowly pour hot milk mixture into egg yolk mixture, whisking until combined.
Return to saucepan. Cook, stirring constantly for 3 to 4 minutes or until it is steaming and thickened.
Transfer to stainless steel bowl from freezer; cover surface directly with plastic wrap. Let stand at room temperature for about 30 minutes or until cooled completely.
In a bowl, whip together cream, mascarpone, and sugar until the mixture is stiff.
Stir in rum or wine. Gently fold in cooled custard.
Divide half of the cream mixture among sixteen 1-cup dessert glasses or small bowls.
Dip ladyfingers into coffee and arrange over top. Top with the remaining cream mixture.
Spoon Nutella® hazelnut spread into a piping bag fitted with a small, plain tip.
Pipe about ½ tbsp Nutella® hazelnut spread over cream to resemble a Christmas tree. Place gold bead on top of each tree.
