Ingredients

• 500 g mascarpone
• 250 g hazelnut spread
• 35 g roasted hazelnuts
• 75 g chocolate cookies (finely chopped)
• 125 g tea biscuits (finely chopped)
• tea biscuits
• milk
• 125 g heavy cream
• 125 g dark chocolate
• 20 g roasted hazelnuts
• hazelnut spread
• bonbons

Instructions

1. Place the mascarpone and hazelnut spread in a bowl and mix until smooth. Scoop out 100 grams of the mixture and set it aside.

2. Add the roasted hazelnuts, chopped chocolate cookies, and chopped tea biscuits to the remaining mixture. Mix well.

3. Briefly dip the tea biscuits in milk and arrange them in a single layer on the bottom of a springform pan.

4. Spread the reserved 100 grams of mixture over the biscuit layer and smooth it out.

5. Spoon the cookie mixture on top and spread it evenly.

6. Heat the cream until just below boiling. Remove from the heat and add the dark chocolate. Let it sit for 1 minute, then stir until smooth. Let it cool slightly, then stir in the roasted hazelnuts.

7. Pour the ganache over the cookie mixture and refrigerate the dessert, covered, for several hours to set.

8. Cut into pieces and garnish with lines of hazelnut cream and pieces of hazelnut bonbons.