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Preparation
in 15 minutes
Cooling
in 240 minutes
- Whip the double cream and the mascarpone cheese in a large bowl. Add the condensed milk and mix softly with a spatula.
- Pour the half of the cream into a 25x10 cm rectangular mold and roll it out well with a spoon. Freeze for 20 minutes.
- Mix the remaining half of the cream with the spreadable hazelnut cream, mixing softly with the spatula.
- Remove the rectangular mold from the freezer and pour the second layer of cream on the previous one.
- Cover with a layer of cocoa wafers, combining them well. When you turn out the cake, they will be the crunchy base of the wafers parfait.
- Put back in the freezer and let it freeze for 4 hours.
- Before serving the cake, take it out of the mold and let it rest for half an hour at room temperature.
- Decorate the dessert with dark chocolate and whole and chopped hazelnuts.
Ingredients
250
g
mascarpone cheese
500
ml
double cream
50
g
hazelnut spread
20
g
condensed milk
20
g
dark chocolate
to taste
whole and chopped hazelnuts
Nutritional & Dietary
Gluten-free
No eggs added
No maize added
No oat added
No sesame added
No yeast added
Palm oil free
Wheat free
Vegetarian
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