Giotto Muffin

Preheat oven to 160°C (fan) and line a muffin tin with paper cases.

Coarsely chop 10 Giotto balls.

In a bowl, mix flour, baking powder, baking soda, chopped hazelnuts and the chopped Giotto well.

In a second bowl, beat the egg, sugar, oil, mascarpone and buttermilk until frothy.

Fold the flour mixture into the wet ingredients quickly, only until a batter forms.

Fill the batter into the cases and bake the muffins for 20–25 minutes.

Let the muffins rest in the tin for 5 minutes, then remove them from the cases and cool completely on a wire rack.

Whip the cream with vanilla sugar until stiff, spread it on the muffins and top each with a Giotto ball.