Ingredients (rectangular springform mold without base, 28x7x19 cm)

• 🧀600g cream cheese (I used 350g Philadelphia + 250g mascarpone)
• 🥄1 tsp vanilla essence
• 🍶400ml whipping cream (38% fat)
• 🌰250g Nutella
• ☕️450ml cold coffee
• 💛Ladyfinger biscuits
• 🍫Unsweetened cocoa powder
• 🌰Nutella biscuits for decoration

Elaboration

1. 🥣Beat the cream cheese and mascarpone until creamy.
2. 🌰Add the Nutella and vanilla, and beat until fully combined.
3. 🍶Gradually add the cream and beat until you get a thick cream.
4. ☕️To assemble: place the baseless mold on a plate or tray and line the sides with acetate. Place a layer of ladyfingers moistened with coffee, add half of the cream, spreading it evenly, and using a piping bag or spoon, pipe lines of warm Nutella. Place another layer of ladyfingers and finish with the remaining cream. You can smooth the surface or create a decorative finish using a piping bag and your favorite nozzle.

1. ❄️Cover with plastic wrap and refrigerate for at least 4 hours (better overnight).
2. 🍫Dust with cocoa, decorate with Nutella biscuits or to taste, and unmold.

1. 😋Enjoy!

Notes

• ✍️I used 12 large ladyfingers (6 per layer).
• ✍️Don’t soak them too much so they don’t break.
• ✍️Cream cheese is up to your taste; you can use whichever you like best 🤗

It turns out very creamy with an incredible flavor… you really have to try it 😍