A creamy, no-bake dessert layering crushed biscuits, Kinder Bueno cream, and mascarpone Chantilly for an elegant sweet treat.

Scale

Nantais biscuits (crushed)

Melted butter

2x 200ml liquid cream

250g mascarpone

Praline

Milk chocolate

Kinder Bueno cream

Chantilly Cream:

250g mascarpone

200ml liquid cream

60g sugar

Vanilla extract

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

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

3. Layer the biscuit mixture into molds and freeze for 10 minutes.

4. Add Kinder Bueno cream and smooth it, then freeze for 30 minutes.

5. Top with Chantilly cream and drizzle with milk chocolate.

6. Decorate with Kinder pieces and refrigerate for 30 minutes before serving.

For extra texture, sprinkle chopped hazelnuts or praline.

Serve chilled for best flavor and consistency.