I don't know how to pronounce it but i do know how to eat it!!! And it was nummy!!! A great dessert for summer... cold, creamy, nutty and just the right amount of chocolate! This dessert requires lots of freezer time so plan ahead.... another thing learned from experience!
Start off by toasting Hazelnuts in the oven... i had a hard time finding hazelnuts and once i did they had the "skins" on them but after toasting they came right off! (Don't mind the very ugly looking pan.... it has definately seen better days!!!)
Next grease the inside of a bread pan and then cut parchment paper in strips to fit the pan. The parchment paper overlaps and makes taking the dessert out of the pan a breeze.. see pics at the end.
In food processor combine biscotti and toasted hazelnuts... love the food processor, it makes life so much easier!!
Add melted butter and pulse until the crumbs are moistened.
Using a spatula, press the crumb mixture into the bottom of your prepared pan.
Now it is time to start the filling. Separate 8 eggs yolks.
Whisk together egg yolks, sugar, vanilla extract and salt until smooth.
Transfer mixture to a glass bowl and place over a pan of simmering water, making sure the bottom of the bowl does not touch the water. Whisk until the egg mixture is pale, thick and creamy and a thermometer reads 160°, about 10 to 15 minutes.
Put the bowl into a larger bowl of iced water to cool completely.
In another medium bowl, beat the cream until thick. Add sugar and beat until the cream holds stiff peaks.
Mix 1/4 of the cream into the cooled custard. Using a spatula, gently fold the remaining cream into the custard.
Drop spoonfuls of the Nutella over the custard mixture and gently fold until just incorporated but still chunky. Spoon the mixture onto the prepared crust.
When ready to serve, just pull back the sides of the parchment paper....
Use the "tabs" on the ends as handles and the dessert should come right up out of the pan. Peel the parchment paper off of the dessert.
The beautiful dessert....