Zuccotto biscuit

Zuccotto biscuit

published on 21 April, 2018 at 10:15
Ingredients:
1 ¼ cup full-fat cream;
¼ cup coffee;
250 g (9 oz) mascarpone;
1 cup milk;
savoiardi (white and chocolate);
1 cup hazelnut spread.

Instructions
Beat cream until soft peaks form. Add coffee and mascarpone and beat again until combined.
Soak savoiardi in milk and layer on the bottom and the sides of plastic wrap covered bowl.
Spread 1/3 of cream, add half of hazelnut spread, more cream, leftover spread and then leftover cream on top. Cover with more soaked cookies.
Cover the bowl with plastic and let the cake chill in fridge for 8-10 hours. Flip it onto a serving plate and remove plastic wrap before serving.
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