Ingredients: Cookie Base (20cm round pan)

• 🍪250g digestive biscuits
• 🧈80g butter

Ingredients: Filling

• 🧀300g mascarpone cheese
• 🧀300g cream cheese (Philadelphia type)
• 🍯250g Nutella
• 🥄1 tsp vanilla extract
• 🍶350ml heavy cream 38% fat
• 🥣4 sheets of gelatin (Dr. Oetker)
• 🍶50ml cream
• 🍯Nutella to taste for the inside of the cake (optional)

Ingredients: Topping

• 🍯150g Nutella

Decoration (optional)

• 🍫Kinder Bueno chocolates, Kinder bars, white and dark chocolate shavings, whipped cream

Elaboration

1. 🌰Line the bottom of the pan with baking paper and the sides with acetate
2. 🍫Crush the biscuits and mix with melted butter
3. 🤎Cover the base of the pan with the mixture. Refrigerate 20min
4. 🌰Soak the gelatin sheets in cold water
5. 🍫In a bowl, beat the cheeses for a couple of minutes and add the vanilla extract and Nutella. Beat until integrated
6. 🤎Gradually add the cream and beat until thickened
7. 🌰Heat the 50ml of cream, dissolve the hydrated gelatin sheets and pour into the mixture. Beat to integrate
8. 🍫Pour a layer of the cheese mixture into the pan, then a layer of Nutella, then another layer of cheese mixture, another of Nutella, and finish with cheese mixture. Cover with film and refrigerate at least 4 hours or overnight. I refrigerate it overnight
9. 🤎After resting, heat the 150g of Nutella and cover the surface of the cake. Refrigerate 2 hours
10. 🌰Unmold, decorate as desired, and enjoy 😋🍫🌰🤎

Notes

• ✍️ If you don't want to use mascarpone, you can use only Philadelphia-type cream cheese

I hope you enjoy this recipe, perfect for any occasion 😋🤎🍫🌰