No Bake Giotto Cake
Ingredients
- 36 ladyfinger biscuits
- 1 cup (200 ml) hazelnut milk or regular milk
- Cream:
- 3 tbsp hazelnut spread
- 17.6 oz (500 g) mascarpone cheese
- 1.7 cups (400 ml) heavy cream
- 6 tsp whipped cream stabilizer or 4 packets of whipped cream stabilizer
- 3 bars of Giotto chocolates, crushed
- 1-2 tbsp powdered sugar (optional)
- Decoration:
- 1 cup (200 ml) heavy cream + 1 packet of whipped cream stabilizer
- 5 tbsp hazelnut spread, melted
- Chopped nuts
- 1 Giotto chocolate bar
- 1 heaping tbsp Nutella, melted
- For the cake border:
- Chopped nuts
Instructions
Combine all the ingredients for the cream in a bowl and whip them up. Finally, gently fold in the crushed Giotto chocolates.
Now, dip the ladyfinger biscuits in the hazelnut milk or regular milk and place them one by one in a 22/24 cm springform pan. Spread a layer of the cream on top. Repeat this process two more times.
For the final touch, melt 5 tbsp of hazelnut spread over a double boiler and drizzle it over the cream. Fill melted Nutella into a piping bag and pipe long streaks over the hazelnut spread. Then, drag a toothpick across the cream to create a pattern. Finally, decorate the cake with whipped cream, nuts, and Giotto chocolates. Let the cake rest in the refrigerator overnight or for 5-6 hours before serving.
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