Preparation of the Cold Paradise Cake and Nutella

• Chop the biscuits in a mixer with the softened butter cut into pieces, until you have a smooth, sandy mixture.
  Line an eighteen or twenty-centimeter springform pan with parchment paper.
  Pour the chopped mixture into the pan and flatten and level it with the back of a spoon to form a uniform, compact layer.
  Place the pan in the freezer for half an hour or in the refrigerator for an hour.

• In a large bowl, pour the mascarpone, cold liquid whipping cream from the fridge, and powdered sugar and whip everything with an electric mixer until you get a thick, fluffy, and compact cream.
  Take back the pan and, spoon by spoon, fill it with half of the prepared cream.
  Add half of the Nutella provided in the recipe a teaspoon at a time, spreading it between the white cream.
  Using a skewer immersed in the creams, create circles to have a marbled effect, without thoroughly mixing the creams together.

• Pour the rest of the white cream on this filling and compact and level it with a spatula.
  Add the rest of the Nutella on the surface with scattered spoonfuls and with the skewer immersed in the filling, create circles and complete the marbling of the cake.
  Let the cake rest in the freezer for an hour, or in the refrigerator for three hours before removing it from the pan, transferring it to a serving plate or tray.
  Your cold paradise cake and Nutella is ready to be enjoyed.

  Chez Bibia