Ingredients:

  • 1 ½ cups (360 ml) Egg Whites, room temperature
  • 1 cup (200 g) Granulated Sugar, fine-grain preferred
  • ¾ cup (90 g) Powdered Sugar (Confectioners’), sifted
  • ¾ cup (90 g) Cake Flour (or pastry flour), sifted
  • 1 ½ teaspoons Cream of Tartar
  • ¼ teaspoon Fine Sea Salt
  • 1 teaspoon Vanilla Extract (pure)
  • 8 ounces (227 g) Mascarpone Cheese, cold
  • ½ cup (120 ml) Heavy Cream (Double Cream), cold
  • ¼ cup (30 g) Powdered Sugar (Confectioners’), sifted (for cream)
  • ½ teaspoon Vanilla Extract (for cream)
  • ¼ cup (60 ml) Nutella (or similar hazelnut spread)
  • 1 teaspoon Milk or Water (to thin drizzle)
  • 1 ½ cups (225 g) Mixed Fresh Berries (Strawberries, Raspberries, Blueberries)
  • Small handful Mint Leaves (optional, for garnish)

Instructions:

  1. Prep the Dry Ingredients: Preheat oven to 350°F (175°C). In a medium bowl, thoroughly whisk and sift together the cake flour and powdered sugar. Sift this mixture at least twice to ensure maximum aeration. Set aside.
  2. Whip the Meringue Base: In the bowl of a stand mixer, combine the room-temperature egg whites, cream of tartar, and salt. Start whipping on medium speed until the mixture is foamy, about 1 minute.
  3. Create the Glossy Peak: Increase speed to medium-high. Gradually sprinkle in the granulated sugar. Continue beating until the mixture holds stiff, glossy peaks. Stir in the vanilla extract briefly.
  4. Fold the Dry Ingredients: Remove the bowl from the mixer. In three additions, sprinkle the sifted flour/sugar mixture over the meringue. Use a large rubber spatula and a delicate cut-and-fold motion, turning the bowl after each fold. Stop immediately once no streaks of flour remain.
  5. Bake: Gently transfer the batter into the ungreased tube pan. Run a knife through the batter to eliminate large air pockets. Bake for 35–40 minutes, or until the top is golden brown and springs back lightly.
  6. Crucial Cooling Step: Immediately invert the pan onto its removable feet or onto a narrow bottle neck. The cake must hang upside down for at least 2 hours, until completely cool. Do not remove until completely chilled.
  7. Release: Once cool, use a thin, flexible palette knife to carefully separate the cake from the pan sides and the bottom.
  8. Whip the Cream: In a chilled mixing bowl, whip the cold heavy cream until soft peaks form.
  9. Combine Mascarpone: In a separate small bowl, briefly whisk the cold mascarpone to loosen it slightly.
  10. Finish the Cream: Add the loosened mascarpone, sifted powdered sugar, and vanilla extract to the whipped cream. Beat on low speed until the mixture is just combined and holds medium-stiff peaks. Chill until ready to use.
  11. Prepare the Drizzle: In a small, microwave-safe bowl, combine the Nutella and the milk/water. Microwave in 10-second bursts, stirring until smooth and just runny enough to drizzle.
  12. Assembly: Slice the Angel Food Cake into thick, generous slices. Plate a slice of cake. Spoon a generous dollop of the Mascarpone Cream beside or over the cake. Scatter the fresh mixed berries and finish with a delicate drizzle of the warm Nutella and a sprig of fresh mint. Serve immediately.