To prepare the whipped cream :
Place the cold cream in a large bowl or the bowl of a stand mixer . Beat at medium speed until slightly thickened and frothy , then add the sugar . Increase the speed to high and beat just until medium stiff peaks form . Keep in the fridge until you plan to serve the budino .
To prepare the hazelnut praline :
Preheat the oven to 350 degrees .
Combine all three ingredients and spread out on a small sheet pan .
Bake for about 5 minutes , then stir and bake for an additional 4 – 5 minutes . The nuts should be fragrant and crunchy with melted sugar . Allow to cool completely .
Spread the crumbs out onto a quarter sheet pan and bake in the oven , tossing occasionally for about 15 – 20 minutes , or until crumbs are baked and set . Allow to cool completely .
To prepare the berry topping :
Combine all the ingredients in a small saucepan and place over medium heat . Mash larger berries to release juices and cook , stirring occasionally , until the mixture has thickened and is bubbling . Remove from heat and cool completely .
Recipe by Kate Wood , The Wood and Spoon ; Adapted from Nigella Lawson
To prepare the chocolate crumble topping :
Preheat the oven to 350 degrees .
Beat the butter and sugar on medium low speed until creamy , about 1 – 2 minutes . Add the remaining ingredients and beat on low until large crumbs begin to form . Chill the crumbs in the freezer for about 5 minutes to set the crumbs .
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