Biscuit Mattonella

Method

1. In a bowl, combine mascarpone, fresh unsweetened cream, and condensed milk. Whip with electric beaters until firm.
2. Line a loaf pan with plastic wrap.
3. Create the first layer: dip dry biscuits in espresso coffee and arrange them on the bottom of the pan. Spread a layer of the mascarpone mixture over the biscuits, then add a layer of hazelnut cream (slightly melted in the microwave).
4. Repeat step 3 to create three layers in total.
5. Cover the cake with the excess plastic wrap and let it rest in the refrigerator for at least 5 hours, preferably overnight.
6. After resting, invert the cake onto a plate, remove the plastic wrap, and cover the entire surface with hazelnut cream.
7. Sprinkle chopped hazelnuts on top for crunch.
8. Place in the freezer for 10-15 minutes.
9. Serve.