In a stand mixer bowl, weigh 1 cup (235ml) of heavy whipping cream. Use the whisk attachment and whip on high speed until you reach medium peaks.

In a mixing bowl, combine 2 cups (500g) room temperature mascarpone cheese and slightly over ½ cup (125g) full-fat room temperature cream cheese. Use a wooden spatula or a hard spatula to work them together. Add ½ cup (150g) Kinder Bueno spread and ½ cup (70g) powdered sugar. Fold in the whipped cream.

Assemble the Kinder Bueno tiramisu. Soak the ladyfingers, one by one, with the milk mixture we prepared earlier. For the first layer, we will need about 13 ladyfingers. Add half of the mascarpone mixture and smooth out. Repeat with another layer of soaked ladyfingers, we are going to use 13, and the rest of the mascarpone filling. Smooth out and refrigerate for at least 8 hours, covered with plastic wrap.

To decorate, melt 2/3 cup (200g) of Kinder Bueno spread until it’s pourable. Add 4 tbsp of chopped hazelnuts all over the edge. Finish with 9 pieces of milk Kinder Bueno.