A simple, no-fuss dessert recipe that is sure to impress. Perfect for holiday entertaining! Recipe by the talented Sydney Food Sisters.
- 500g Mascarpone
- 300ml thickened cream
- 3/4 cup hazelnut spread
- 1 teaspoon vanilla extract
- 1/2 cup icing sugar, sifted
- 1 tablespoon cocoa powder, sifted
- 3 Baci chocolates, grated
- 1 x 250g packet Arnotts Milk Coffee biscuits
- 300ml thickened cream, whipped
- 4 Baci chocolates, roughly chopped
- 4 Baci chocolates, cut in half
- Cocoa powder
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 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 chocolates, halved Baci chocolates a dusting of cocoa powder.
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