Europe is wonderful.

And I miss baking like crazy. There, I said it.

I love everything about traveling, don’t get me wrong I mean, look at this picture! Karl and I were staring at this beautiful scenery just yesterday! (We are in Lisbon, Portugal as we speak and this picture was taken in Lisbon)

But even Lisbon can’t take me away from my eggs and flour!

So since I have zero baking tools, I decided to make an easy dessert that I’ve been craving for about 2 weeks.

I loveeeeeeee Chocolate mousse.

(I know this is out of the blue but bear with me here, i’m A.D.D.)

If it wouldn’t contain 35% cream, I would probably eat some for breakfast. That being said, I would die fat and young so I decided to opt for a “healthier” alternative; Mascarpone and Greek yogurt.

Don’t ask me where I decided to mix both of them together, but I did. Mascarpone is creamy, delicious and fresh and so is greek yogurt!

Add a bit of coffee flavour to this party and we’re in business people!

Oh, and I have to tell you that people are seriously obsessed with hazelnuts here (Spain and Portugal), which works for me because I LOVE Hazelnuts! They even have hazelnut flavoured yogurt! HEAVEN!

So….needless to say, my mascarpone dessert had to have hazelnuts as well!

Now if you make this at home, PLEASE make sure that you use roasted hazelnuts or make sure to roast them yourself because the flavour ain’t there until you roast them!

Ok….where was I again?

Mascarpone – Greek Yogurt – Roasted Hazelnuts

Were missing some colour here! Fruits!

Who likes cherries?

And that’s how I throw a party my friends!

Now, enjoy some mouth watering pictures and get your {enter word of choice here} to the grocery store and make this great dessert for your better half (you know he/she is!) tonight!

View from up top (mainly just a tease really…)


And again! Is your mouth watering yet?




Recipe source: Moi

Course: Dessert    Yield: 2 servings    Prep Time: 15 mins  


  • 250 Gram of Mascarpone cheese
  • 125 Gram of thick, unflavored (can be sweetened) Greek yogurt
  • 1 Tablespoon of instant coffee
  • 2 to 4 Tablespoon of icing sugar
  • 1 Cup of fresh cherries, pitted and sliced or chopped (or about 1/2 cup of Cherry jam)
  • 1/4 Cup of chopped, roasted hazelnuts


  1. In a small cup, dissolve the instant coffee in 2 tablespoons of hot water. Mix well and set aside.
  2. Using a small mixing bowl, thoroughly whip the mascarpone and greek yogurt together. When the texture is smooth, add the coffee and mix well. Add the icing sugar, 2 tablespoons at a time, testing the sweetness after the first two. I was ok with 2 tbsp but Karl has a major sweet tooth so I added 2 more for his sake. Feel free to do as you please. Same thing for the coffee. If you want a more intense coffee flavour, add a bit more instant coffee to the mascarpone mixture (make sure to dissolve it in hot water first!).
  3. Using whatever serving glass/bowl you want, make a base layer with the mascarpone cheese mixture, then add some chopped hazelnuts and some fresh cherries or cherry jam. Repeat this until you run out of the mascarpone mixture. Place in refrigerator until ready to eat.
  4. Enjoy!
January 17, 2013