This is a chocolate lover’s dream. Topped with Ferrero Rocher chocolates and chocolate curls, it’s a stunning treat perfect for any occasion.
What do I need?
- 1 packet of Savoiardi sponge fingers (about 20 to 23 fingers, depending on the size of your tin)
- 250 g thickened cream
- 250 g mascarpone, at room temperature
- 2 tsp vanilla bean paste
- 75 g roasted and crushed hazelnuts
- 400 g to 600 g ready-made chocolate sponge cake, broken into pieces
- 1 tbsp cocoa powder
- 50 g milk chocolate, for curls
- 1 box Ferrero Rocher collection
How do I make it?
- Place a 20 to 22 cm springform tin (without the base) on a platter or cake stand.
- Trim 2 to 3 cm off the bottom of the biscuit fingers so they stand neatly in the tin. Keep the offcuts.
- Arrange the trimmed biscuit fingers in a circle inside the springform tin to form a round wall.
- Use the biscuit finger offcuts to create a base layer inside the circle.
- In a large bowl, whip the cream until soft peaks form. Stir in the mascarpone and vanilla bean paste, then gently fold through the crushed hazelnuts.
- Spread one-third of the cream mixture over the biscuit base.
- Layer half of the chocolate sponge cake pieces over the cream.
- Spread another third of the cream mixture over the sponge cake.
- Add the remaining chocolate sponge cake pieces on top of the cream.
- Finish with the remaining cream mixture, smoothing it out with a spatula for a neat finish. Chill in the fridge for at least 2 hours or overnight.
- When ready to serve, carefully remove the springform ring. Tie a ribbon around the cake, dust with cocoa powder, and use a vegetable peeler to create chocolate curls for the top. Decorate with Ferrero Rocher chocolates.