Nutanella dessert

## Indulge in the Richness of Nutanella Dessert

Nutanella dessert

Indulge in a delightful Nutella and cream cake featuring a biscuit base. This cake employs a technique akin to that of a tiramisu, ensuring it is both quick and straightforward to prepare, ready in just 30 minutes. You have to try this cake because the taste is amazing! Please follow the recipe for b. est results.

Ingredients: simple, total time: 30 min.

Preparation:

Preparation Coffee, Biscuits and Cream:

Make the coffee first because it must be lukewarm when you dip the biscuits.
Make an espresso or another coffee and add two teaspoons of sugar, set aside.
In a deep bowl, add Philadelphia cheese, powdered sugar and vanilla aroma beat until foamy. Add sweet cream and whip the foamy cream few minutes.

Assambling cake:

Take a biscuit and spread it with Nutella and cover with another biscuit, like sandwich, repeat 24 times. Place the biscuit on a plate or tray and set aside.
Spread a spoonful of cream on the bottom of a 20x20 cm dish.
Dip each biscuit in the coffee and arrange them in the container next to each other. Fill it like that and if necessary cut the joined biscuits to fill the gap between.
Spread 1/2 of the cream over the biscuits, then again apply the coated and joined biscuits dipped in coffee, with the help of a teaspoon, sprinkle a little coffee over, spread the cream again and level well.
Heat the chocolate with little oil in the microwave, and decorate in zig zag patterns.
Sprinkle with chopped hazelnuts. Leave the cake to cool for at least 3-4 hours, or overnight.

Buon appetito!

NOTE:

I bought two packages of Leibniz biscuits and I still have biscuits left in the second package. If you need it for a larger container, be sure to buy 2 packages of biscuits, and 500 g of neutral cheese, 5 spoons of powdered sugar, 300 ml of sweet cream will be enough, and chocolate and hazelnuts will remain the same, it will be enough for you.
If, you like less frothy cream. Add less sweet cream, if you want a frothy effect, add more sweet cream.
I put 4 spoons of powdered sugar in the cream because I like it less sweet, and you can add one spoon more if you want.
Instead of Philadelphia, you can use any neutral cheese or Mascarpone.
You can use any kind of biscuit including cocoa biscuit.
Instead of Nutella, you can use white hazelnut cream.
Keep the cake in the fridge for up to 4 days.
You can freeze the cake, keep it covered in special boxes for up to 2 months.