No-bake Nutella and cream cake

A quick, indulgent no-bake cake that can be frozen. Thank you to ‘il mio saper fare’ for the recipe.
Ingredients for a 22 cm tin
Plain biscuits, as needed
200 g Nutella, plus extra to decorate
200 ml fresh cream
A glass of water
3 cups coffee
Chopped hazelnuts

I line the tin base with baking parchment, buttering the sides so the paper strips stick neatly.

I make and cool the coffee, then add a glass of water without sugar.

I soften Nutella in the microwave or over hot water.

I whip cream; chill the container and beaters in the freezer for 10 minutes first to help it whip.

Do not whip too firmly.

I quickly stir a couple of spoonfuls of cream into Nutella to loosen it.


I gently fold in the rest, lifting from the bottom.

The cream is ready.

I quickly dip biscuits in coffee and cover the base, filling every gap with pieces.

I cover with half the cream.

I add another layer of dipped biscuits.

I cover with the remaining cream and level thoroughly.

I roughly chop hazelnuts and scatter over the cake.

I warm another couple of spoonfuls of Nutella, dip a fork into it and decorate with irregular chocolate strands.
Refrigerate or freeze a few hours.