Hazelnut Dessert With White Chocolate (No Bake)

Combine the mascarpone with the hazelnut spread, stabilizer, powdered sugar, and vanilla sugar in a deep bowl. Mix for 1 minute. Gradually add the heavy cream and mix until it's thick and creamy. Cover the mixture and chill it in the refrigerator.

Take a sheet of plastic wrap and cover a dish or tray with it. Arrange the maria biscuits in 4 rows of 4 on the plastic wrap. Spread a portion of the cream mixture evenly over the cookies. Then, place another row of maria biscuits on the right and left sides. Pipe some cream in the center with some hazelnut spread on top. Cover the hazelnut spread with another row of cookies. Pipe some extra cream on top and spread it evenly.

Using the plastic wrap, fold the hazelnut dessert partially closed. Pipe some cream in the center and cover the top with another layer of maria biscuits. Press firmly together.

Spread the outside of the hazelnut dessert entirely with cream. Place the dessert in the refrigerator and let it set for a few hours, preferably overnight, so the flavors can meld and the cookies become soft.

Heat the heavy cream until it's just about to boil. Add the pieces of white chocolate and let them sit for 1 minute. Mix until smooth. Let the mixture cool.

Pour the white chocolate ganache over the hazelnut dessert. Let it set in the refrigerator for a while.

Melt the dark chocolate using a double boiler. Transfer it to a piping bag.

Pipe lines of the melted dark chocolate on top. Garnish the sides with cream and the top with chopped hazelnuts.