Hazelnut-Nougat-Banana Mousse with Giottos

29. January 2020Laura Tassatti

Only two more days and then January is already over again. But there’s still not much snow around here. By now I’m looking forward to spring again, but a winter without snow is a bit sad. I’m glad when it’s not on the road, but the fields are more beautiful when they are white and not dry. Maybe February will bring some snow. In March I don’t need it anymore.

Although I am no longer a student, there is still a lot to do in January. Of course you don’t always have time to make very time-consuming desserts. That’s why last weekend we had a quick and easy one. This hazelnut-nougat-banana mousse with Giottos consists of only a few ingredients and is very quick to prepare. I have to admit it had to cool in the fridge for a while, but in the meantime you can do other things. And if you’re in a hurry, or if you’d like to enjoy the dessert right away, you can also leave out the gelatine and just fill in the layers straight. It doesn’t look as cool but it tastes the same.

For the middle layer I added some Spekulatius besides the Giottos. You can also use other biscuits or leave them out altogether. But I still have some at home that should be eaten (had to realize last year that Spekulatius don’t last forever) and after reading that Giottos are inspired by Belgian Spekulatius, I thought this would be a good opportunity to eat some of them. By the way, the dessert is very filling. So you can divide the quantity into 3 or 4 small glasses.

I wish all students a lot of energy for the last exams. February is coming soon. Until then I can recommend a little dessert during the study breaks 😉

Print Recipe

Hazelnut-Nougat-Banana Mousse with Giottos

  • Serves: 2 Glasses


Hazelnut-Nougat Mousse

  • 110 g yoghurt
  • 55 g hazelnut-chocolate-spread
  • 110 g curd cheese
  • 1 TL maple sirup
  • 1 leave gelatine

Banana Mousse

  • 110 g yoghurt
  • 80 g curd cheese
  • 1 Banane
  • 12 Giottos
  • a few biscuits, optional


  • 1)

    For the nut nougat mousse, mix all ingredients except the gelatine. Soak the gelatine in cold water and then warm it up with some water until it has liquefied. Add the nut nougat cream to the gelatine by the spoonful and stir.

  • 2)

    Pour the mousse into glasses and place in the refrigerator. To get the tilted look, simply place the glasses in some kind of holder so that they are tilted before pouring the mousse. As soon as the mousse is firm you can put the glasses back upright.

  • 3)

    Place 5 halved Giotto balls on each firm mousse. Optionally add a few biscuit crumbs. Cut 4 slices from the banana and puree the rest with a hand blender. Mix the puréed banana with yoghurt and curd and fill into the glasses. Finally add the banana slices, remaining giotto balls and decorate with some brittle if you like.

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