Ingredients:
- 1 packet Italian sponge fingers
- 3 sachets Nescafé Hazelnut Latte
- 600ml thickened cream
- 250g Mascarpone
- 1 jar White Chocolate Hazelnut Spread, I used Leo Coco from
- 6 White Kinder Bueno, roughly chopped
- 500mI water
- 1/2 cup crushed hazelnuts for decorating
- Shaved white chocolate for decoration, optional
Method:
- Dissolve the latte sachets in water & set aside - I like to dissolve a little bit in boiling water first then top with cold water.
- Whip the thickened cream until soft peaks form, add 2 heaped tablespoons of the white chocolate hazelnut spread. Whip until combined.
- Dip fingers into coffee & layer into the dish, add cream layer. Lightly drizzle some white chocolate hazelnut spread (microwave slightly to soften). Sprinkle over crushed bueno chocolates.
- Repeat sponge finger step followed by cream. Garnish with crushed hazelnuts
- Refrigerate for 4+hours before serving
