INGREDIENTS

Crushed biscuits 6 tbsp

Mascarpone 250 g

Double cream 100 ml

Hazelnut cream 2 tablespoons

Ferrero rocher 8 pieces chopped

2 pieces of melted and cooled white chocolate

As topping: melted hazelnut cream (refrigerated), chopped hazelnuts, fresh cream and a little chocolate.

METHOD

Crush the biscuits and place them in the glass.

Mix the cream cheese, double cream, hazelnut cream and white chocolate with a whisk, then add the chopped Ferrero Rochers and mix with a wooden spoon, pour onto the biscuit base and leave to rest in the fridge for 10-15 minutes .

Melt the hazelnut cream, let it cool, pour it into a glass, garnish with chopped hazelnuts, fresh cream and a Ferrero Rocher.