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

Ingredients

• 1 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

Directions

1. In a small mixing bowl, whisk the Nutella with the milk until the drizzle is smooth and fully blended, then put it aside. In another small mixing bowl, gently fold the Mascarpone cheese with the powdered sugar. Grab a large mixing bowl and, with an electric hand mixer on high speed, beat the heavy cream until it holds soft peaks. Add the optional corn syrup and keep whipping until the cream reaches stiff peaks. Fold half of that whipped cream into the Mascarpone mixture, then fold in the rest until everything is blended. If it seems like it wants a little more loft, fluff the mixture with a blender. You could probably use a mixer on all 4 ingredients at once and stop when stiff peaks form, but this route keeps things nicely controlled.
2. To put it together, cut the angel food cake into individual servings. Drizzle each serving with the Nutella mixture, then top with the sliced strawberries and Mascarpone Cream. Finish with mint leaves if you’d like, and serve right away.