In theory, this sounds great.
It looks pretty good in the picture and it was fairly easy to make, even though there are a few components. Truth is, though, it fell a little flat. I can’t quite figure out why.
How could this go wrong?
After all, I got to use my new pink metal kitchen ruler to ensure that my pineapples were sliced to the 1/2-inch mark that Giada suggested in Everyday Italian. That’s right. I’m anal.
Here’s an instance where you shouldn’t listen to GDL: when she says to rub these babies between your palms to get the skins off. Hello? They’re pretty dang hot when they come out of the oven. I put them on a tea towel and then proceeded to rub away. Even then it’s hard to remove all of the skin.
Then just mix the Nutella with a little whipping cream and some mascarpone with a tad of vanilla and voila.
The best part about this recipe? It inspired me to finally make that Nutella pound cake I’ve been hearing so much about.
Eat Well and Savor.