Preparation of the Paradise Biscuit and Nutella Log

• In a large bowl, using electric beaters, cream the mascarpone with the powdered sugar.
  Add 200 ml of whipping cream, still liquid but well chilled from the fridge, in a slow stream while beating until you obtain a thick, compact, and homogeneous cream.

• Line a 4.5-inch x 8.3-inch loaf pan with plastic wrap.
  Place a layer of biscuits quickly dipped in cold milk on the bottom of the pan and along its edges.
  Pour a third of the prepared cream, add two spoonfuls of Nutella drizzled over the cream (soften it a bit in a bain-marie or in the microwave if necessary) and cover with another layer of biscuits dipped in milk.
  Pour half of the remaining cream, another two tablespoons of Nutella, and make a new layer of biscuits dipped in milk.
  Cover with a final layer of cream and close with the rest of the biscuits dipped in milk.
  Seal the dessert with plastic wrap and place it in the freezer for an hour.

• Meanwhile, in a saucepan, place the remaining liquid whipping cream, butter, and 100 g of Nutella and heat everything over low heat, stirring continuously, until you obtain a homogeneous and shiny glaze.
  Turn off the heat and let it cool.

• After the resting time, take the paradise biscuit and nutella log from the freezer, remove the plastic wrap, and place it on a tray.
  Add some hazelnut crumbs to the prepared glaze, stirring well, and pour it over the log.

  Chez Bibia