Nutella Biscuits Cake

Combine 40 g of espresso and 200 ml of water in a shallow dish to create the dipping liquid.

Mix 500 g of mascarpone and 500 g of sour cream together in a large bowl until completely smooth.

Divide the cream mixture equally into two separate bowls.

Add 100 g of sugar to the first bowl and mix thoroughly to create the white cream layer.

Add 4 tablespoons of Nutella to the second bowl and whisk until smooth to create the chocolate cream layer.

Briefly dip the butter biscuits into the espresso mixture one by one so they absorb flavor without becoming soggy.

Arrange a single layer of the soaked biscuits along the bottom of your cake form.

Spread an even layer of the Nutella cream directly over the biscuit base.

Dip more biscuits in the espresso and create a second layer on top of the chocolate cream.

Spread a layer of the sweet white cream over the second layer of biscuits.

Repeat the alternating layers of espresso-soaked biscuits, Nutella cream, and white cream until all ingredients are used.

Ensure the final top layer of the cake is finished with the white cream.

Shred dark chocolate generously over the top white cream layer using a fine grater.

Place the cake into the refrigerator to chill for a couple of hours before serving.