Start by softening the mascarpone cheese with a spoon or spatula until smooth and creamy. This helps create the perfect base for the filling without any lumps.

Add the hazelnut spread to the mascarpone, mixing gently until fully combined. Set this aside while you prepare the whipped cream.

In a separate bowl, whip the heavy cream and sugar just until soft peaks form. Be careful not to overwhip—the cream will thicken further when mixed with the other ingredients.

Gently fold the whipped cream into the mascarpone mixture, using a spatula to keep the filling light and airy. Take your time to avoid deflating the cream.

For the base, combine hot milk with a spoonful of hazelnut spread to create a smooth dipping liquid. Briefly soak the biscuits in this mixture, then arrange them in a single layer at the bottom of your pan.

Spread half of the mascarpone filling over the biscuits, smoothing it into an even layer. Warm a little extra hazelnut spread until runny, then drizzle it over the cream. Press Happy Hippos into the layer before covering them with the remaining filling.

Refrigerate for at least 6 hours, though overnight is even better. This gives the dessert time to set and the flavors to deepen.

Before serving, decorate with a final drizzle of warmed hazelnut spread, chopped wafer sticks, and a few extra Happy Hippos on top for a playful finish.