Angel Food Cake with Nutella Drizzle, Fresh Strawberries & Mascarpone Cream

Servings: 10
Prep Time 10 minutes
Total Time 10 minutes


  • 1 (15 oz) angel food cake, store bought or homemade
  • 1 lb fresh strawberries , sliced
  • 3/4 cup chocolate hazelnut spread , such as Nutella
  • 4 - 6 Tbsp milk , to thin as desired
  • 8 oz Mascarpone cheese
  • 1/3 cup powdered sugar
  • 1 cup heavy cream
  • 1 tsp corn syrup , optional (for added stabilization)


  1. In a small mixing bowl, whisk together Nutella and milk until well combined and smooth, set aside. In a separate small mixing bowl, fold together Mascarpone cheese and powdered sugar. 
  2. In a separate large mixing bowl, using an electric hand mixer set on high speed, whip heavy cream until soft peaks form, then add in optional corn syrup and whip until stiff peaks form. Fold half of the whipped cream mixture into Mascarpone cheese mixture, then add remaining whipped cream mixture and fold until combined. Whip mixture with blender to fluff if necessary (you could probably just whip all 4 ingredients together until stiff peaks form and get the same result - the above was just the method I used).
  3. To assemble: Slice angel food cake into individual servings. Drizzle each serving with Nutella drizzle. Top with sliced strawberries and Mascarpone Cream. Garnish with mint leaves if desired. Serve immediately.