Ingredients 1/4 cup unsalted butter, cut into pieces 1/2 cup water 1 1/2 tsp plus 3 tbsp sugar pinch of salt 1/2 cup all purpose flour 3 large eggs 1 8oz. container of mascarpone 3/4 cup ricotta 1 tsp vanilla 1/2 cup Nutella 1/4 cup whipping cream Cooking Instructions Preheat oven to 375 degrees. Line a heavy baking sheet with parchment paper or a silpat. In a medium saucepan, combine butter, water, 1 1/2 tsp sugar and salt over high heat until mixture boils and butter melts. Reduce heat to medium and add flour, stirring for 1 minute. Remove from heat and allow to cool 5 minutes. Crack two eggs in a small bowl. One at a time, beat into the dough with a wooden spoon. Place large spoonfuls onto prepared baking sheet- you should get about 10-12 mounds. Beat the remaining egg and use a pastry brush to gently coat the mounds with egg wash. Bake until amber brown in color, about 50 minutes. Remove and allow to cool completely. While they cook, combine the mascarpone, ricotta, vanilla and remaining sugar and mix until light and fluffy. Refrigerate and chill until cold. Combine the Nutella and whipping cream and microwave for 30 seconds. Stir until combined and warm.