Ingredients:

• For Hazelnut Hippin:
• 100 ml – fresh Cream
• 4 tbsp – icing Sugar
• 40 gms – hazelnut dust
• 10 gms – flour
• 1 tbsp – melted Butter
• For Caramel Sauce: 2 tbsp – Sugar
• 60 ml – fresh Cream
• For Cream Patisserie: 200 ml – Milk
• 2 tbsp – Sugar
• 30 gms – vanilla Sugar
• 150 ml – fresh Cream
• For Mascarpone Cream: 100 gms – mascarpone cheese
• 150 ml – fresh Cream
• 40 gms – Sugar
• 1 dash – Lemon juice

Method:

1. For Hazelnut Hippin:
2. Mix all the ingredients together into a smooth dough.
3. Roll out into thin circles and place it on an oiled and floured baking tray.
4. Bake at 180 degree C until it turns golden brown.
5. Remove from a tray while hot and mould it into a cone.
6. For Caramel Sauce: Melt sugar until it attains a golden brown colour.
7. Then mix cream and let it cool.
8. For Cream Patisserie:
9. Boil milk, sugar and vanilla sugar and cool it.
10. Carefully spoon in whipped cream.
11. For Mascarpone Cream:
12. Whip mascarpone and sugar until it gets fluffy, fold in whipped cream and lemon juice. Let it chill.
13. To serve:
14. Fill hazelnut cone with cream patisserie and set it on a plate.
15. Scoop one spoon of mascarpone cream onto it and surround with caramel sauce.
16. Garnish with fresh minted leaves.