Preparation of the Kinder Bueno Cold Cake

• Crush the digestive biscuits.
  Melt the butter in chunks in a saucepan or microwave, add it to the crushed biscuits along with the nutella and mix thoroughly.
  Line a 8-inch springform pan with parchment paper.
  Pour the biscuit mixture into it and compact and level it with the back of a spoon.
  Place the pan in the freezer for fifteen minutes (or in the fridge for half an hour).

• Cut three Kinder Bueno into pieces.
  In a large bowl, place the mascarpone, cold whipping cream from the fridge, and powdered sugar and beat everything with an electric mixer until you have a thick and compact cream.
  Add the chopped Kinder Bueno and gently fold them in with a spatula.
  Pour the prepared mixture over the biscuit base, level it, and put it in the freezer for an hour (two hours in the fridge).

• After this time, proceed with decorating the Kinder Bueno cold cake: mix the nutella with the vegetable oil thoroughly to obtain a very liquid mixture and pour it over the cake filling, gently rotating the pan so it spreads evenly over the entire surface of the cake.
  Put the pan back in the freezer for half an hour or in the fridge for an hour.
  At the end of the resting time, transfer your cake to a serving plate and add the Kinder Bueno on top before serving.

• Chez Bibia