Steps for the Christmas cottage

• To make this wonderful Christmas cottage, first prepare the filling cream. In a bowl, mix the mascarpone and the cream (I used the pre-sweetened one) with electric beaters until you get a fluffy mixture. Add the white hazelnut spread cream and continue beating. Pour the obtained cream into a piping bag and set aside.

  

• On a work surface, lay out a sheet of plastic wrap. Dip the ladyfingers in the milk and coffee or milk and cocoa mixture for a couple of seconds and place them on the plastic wrap, side by side, forming a compact rectangle. We’ll form 3 rows of 6 ladyfingers. Take the piping bag and fill only the center of the rectangle going up in height, then finish with a layer of Nutella, previously put in a piping bag. Not all of the mascarpone cream needs to be used; set aside a few spoonfuls for the final decoration. Then close the cottage with the help of the plastic wrap, giving it a pyramid shape. Compact well and place in the fridge for 6 hours or in the freezer for 1 hour.

  

• After the resting time, carefully remove the plastic wrap and place the cottage on a serving plate and decorate the surface with the cream set aside, which will then be placed in a piping bag equipped with a star nozzle. Finally, dust with powdered sugar and Kinder Bueno. If you previously placed the cottage in the freezer to firm up, just let it acclimate in the fridge for an hour and then serve.

  

• Here it is when sliced. I hope you like this latest recipe of mine, until next time friends.