A luscious no-bake dessert made with layers of crushed biscuits, creamy mascarpone Chantilly, Kinder Bueno cream, and chocolate drizzle.

Scale

Nantais biscuits (crushed)

Melted butter

2x 200ml liquid cream

250g mascarpone

Praline

Milk chocolate

Kinder Bueno cream

250g mascarpone (for Chantilly)

200ml liquid cream

60g sugar

Vanilla extract

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1. Crush the Nantais biscuits and mix with melted butter.

2. Whip mascarpone, liquid cream, sugar, and vanilla to make Chantilly cream.

3. Layer biscuit mixture in molds; freeze for 10 minutes.

4. Add Kinder Bueno cream layer; smooth and freeze for 30 minutes.

5. Demold and top with milk chocolate drizzle and Kinder filling.

6. Refrigerate for 30 minutes before serving.

Make ahead and refrigerate overnight for best texture.

You can replace Kinder Bueno cream with hazelnut spread and cream mix.