1) Key Takeaways
2) Easy Giotto Creme Recipe
3) Ingredients for Giotto Creme
4) How to Make Giotto Creme
5) Tips for Making Giotto Creme
6) Making Giotto Creme Ahead of Time
7) Storing Leftover Giotto Creme
8) Try these Dessert Recipes next!
9) Giotto Creme Recipe
10) Nutrition

1) Key Takeaways

This is a no-bake dessert that’s ready in 10 minutes.
Perfect for holidays, last-minute guests, or a cozy treat.
Only a few ingredients, but big flavor payoff.
Nutty, creamy, and rich with Giotto crunch in every bite.

2) Easy Giotto Creme Recipe

I’ve made dozens of sweet treats, but this one wins for easiest crowd-pleaser. This Giotto Creme checks all the right boxes: quick, indulgent, and yes, ridiculously good-looking in a glass.

It belongs in that golden group of Nachtisch Rezepte Einfach—the ones you can whip up while still half-listening to your podcast and wrangling kids. It gives you the wow-factor of a fancy mousse but without the drama.

Twice now, I’ve brought this to a gathering and watched adults sneak back for seconds like teenagers. If that’s not a win, what is?

3) Ingredients for Giotto Creme

Mascarpone: This creamy Italian cheese is the rich base of the dessert. It gives the creme that soft, velvety texture and mellow flavor that doesn’t try too hard.

Schlagsahne (Whipped Cream): Once whipped, it lightens the mascarpone. Together, they become airy and luxurious, the kind of texture that just melts on your tongue.

Vanillezucker: A packet of vanilla sugar adds a subtle sweetness. Not overpowering—just enough to complement the nutty flavor of the Giotto balls.

Puderzucker: Just two tablespoons round out the sweetness. If you’ve got a sweet tooth, you can add a pinch more, but try it as is first.

Giotto Kugeln: These crunchy little hazelnut treats bring the flavor and the fun. Crushed, they’re folded into the creme and sprinkled on top. Expect texture and toasty notes in every spoonful.

Gehackte Haselnüsse (optional): I sometimes toss a few chopped hazelnuts on top for that rustic touch. Great for crunch-lovers.

4) How to Make Giotto Creme

Step 1: In a mixing bowl, stir the mascarpone with vanilla sugar and powdered sugar. Don’t overthink it—just blend until smooth.

Step 2: Whip the cream until it forms stiff peaks. You’ll want that airy lift—it’s what makes this feel like a proper dessert instead of just a creamy mix.

Step 3: Gently fold the whipped cream into the mascarpone mixture. Use a spatula, and take your time here. You’re building that dreamy, cloud-like texture.

Step 4: Fold in the crushed Giotto balls, reserving a handful for topping. That crunch gives the dessert its signature twist.

Step 5: Spoon the creme into small glasses or dessert bowls. Keep it casual or layer it up—whatever fits your mood.

Step 6: Sprinkle the remaining Giotto bits and, if you’d like, some chopped hazelnuts. Pop them in the fridge for an hour or two before serving.

5) Tips for Making Giotto Creme

Start with cold ingredients, especially the cream. It whips faster and holds shape better. Trust me, warm cream is a mood killer.

If you can’t find Giotto, try Ferrero Rocher or any hazelnut truffle-style candy. You’re aiming for that balance of crispy shell, creamy center, and nutty flavor. It works with more than you’d expect.

And don’t skip chilling. While you can eat it right away (I have, more than once), the texture firms up beautifully in the fridge. It’s the kind of dessert that improves with patience.

6) Making Giotto Creme Ahead of Time

This dessert plays nice with your schedule. You can make it up to a day in advance. Just prep, chill, and let those flavors get cozy in the fridge.

Want to meal-prep it? Portion it into little jars. I’ve taken these to picnics, and they’ve held up great—even under a tree in July.

Waiting until the last minute to top them with crushed Giottos and hazelnuts keeps the crunch intact. Soft toppings are a letdown, and this dessert deserves better.

7) Storing Leftover Giotto Creme

Store any leftovers in an airtight container in the fridge. It’ll keep for two to three days, though good luck making it last that long.

Try not to stir once it’s chilled. That breaks the fluff. If you need to freshen it up, top with new crushed Giotto before serving.

And yes, you can totally eat it with a spoon straight from the fridge. I do. No regrets.

8) Try these Dessert Recipes next!

9) Giotto Creme Recipe