No Bake Bueno Torte

Ingredients:

• 30-36 ladyfinger biscuits
• 200 ml hazelnut milk or regular milk

For the Cream:

• 3 tbsp hazelnut spread
• 500 g mascarpone cheese
• 400 ml heavy cream
• 6 tsp gelatin powder or 4 packets of whipped cream stabilizer
• 6 Bueno White chocolate bars, chopped
• 2 tbsp powdered sugar

For Decoration:

• 200 ml heavy cream + 1 packet whipped cream stabilizer
• 4-5 tbsp hazelnut spread, melted
• Chopped nuts
• 3 Bueno White chocolate bars
• 1 heaping tbsp white chocolate spread, melted

Instructions:

1. For the cream, mix all the ingredients in a bowl and beat until smooth. Finally, fold in the chopped Bueno bars using a spatula.
2. Dip the ladyfinger biscuits into the hazelnut milk or regular milk, then layer them in a 22/24/26 cm springform pan. Spread a portion of the cream mixture over the biscuits. Repeat this process two more times.
3. Melt 5 tbsp of hazelnut spread over a double boiler and drizzle it over the cream layer. Fill a piping bag with melted white chocolate or spread and pipe long streaks over the hazelnut spread. Use a toothpick to create patterns across the cream layer. Finally, decorate the torte with whipped cream, nuts, and Bueno bars. Chill the torte in the refrigerator overnight or for 5-6 hours before serving. Enjoy your delicious Bueno Torte!

Katrina Caniaro

Ich bin Katrina – die Köchin, Heimwerkerin, Bastlerin, Autorin, Fotografin und das Superhirn hinter dieser Website. Hier finden Sie einfache Rezepte und Projekte, die auch von Anfängern erfolgreich umgesetzt werden können