BASE

1. Let’s start by mixing warm milk with hazelnut spread. Grab the biscuits and dip them in this mixture, then place them at the bottom of the pan until it’s completely covered. Keep it in the fridge while you prepare the filling.

FILLING

1.  Cream the room-temperature mascarpone cheese with a spatula until it’s nice and creamy, then add the hazelnut spread and mix until it’s incorporated.
2. In a separate bowl, whip the heavy cream with the sugar until soft peaks form. Make sure it doesn’t overwhip or it will curdle when folding into the chocolate hazelnut mixture. Fold it in two times just until incorporated.
3. Add half of the mixture to the prepared pan and smooth it out. Cover it with Kinder spread and then Kinder Buenos, covering the whole pan.
4. Add the rest of the tiramisu filling and smooth it out. Leave in the fridge for 6 to 8 hours or overnight for best results.

DECORATE

1.  Before serving, decorate! Cover with hazelnut spread, add crushed wafer rolls on the sides, and top with Kinder Buenos. Enjoy!