Whip the cold frying cream, then work the mascarpone with the whisk to soften it and add the two compounds.
Chop the nougat coarsely and add it to the mixture, together with the icing sugar.
Let it rest for at least 2 in the refrigerator, or in the freezer if you prefer a semi-cold effect.
Decorate as desired and serve your nougat cream in glasses or cups.
TAGS: Nougat Cream Recipe | How to prepare nougat cream | Nougat cream recipe
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