A simple, no-fuss dessert recipe that is sure to impress. Perfect for holiday entertaining! Recipe by the talented Sydney Food Sisters.

Ingredients

500g mascarpone
300ml thickened cream
3/4 cup hazelnut spread
1 teaspoon Heilala Vanilla Extract
1/2 cup icing sugar, sifted
1 tablespoon Callebaut Cocoa Powder, sifted
3 Baci® Perugina® chocolates, grated
1 x 250g packet Arnotts Milk Coffee biscuits

To Decorate

300ml thickened cream, whipped
4 Baci® Perugina® chocolates, roughly chopped
4 Baci® Perugina® chocolates, cut in half
Callebaut Cocoa Powder

Instructions

Using baking paper, line a 22cm x 10cm loaf tin, leaving extra paper hanging off the sides.

Beat together the mascarpone, cream, hazelnut spread, vanilla extract, icing sugar, cocoa powder and Baci® Perugina® chocolates until thick in consistency. Spread 2 - 3 heaped tablespoons of chocolate mixture evenly on the bottom of the tin. Arrange a single layer of biscuits over the mixture. Repeat the layering with the remaining chocolate mixture and biscuits, finishing with a final layer of chocolate mixture. Cover with plastic wrap and refrigerate the cake for at least 8 hours, preferably overnight.

Remove the plastic wrap from the cake and carefully invert the cake onto a platter. Remove the baking paper. Top with whipped cream and decorate with chopped Baci® Perugina® chocolates, halved Baci® Perugina® chocolates a dusting of cocoa powder.

Recipe by: Sydney Food Sisters