John Myers
Ingredients for 1 servings:
- 200 g ladyfingers
- 100 g butter
- 6 tbsp sugar
- 400 g cream
- 2 packets of vanilla sugar
- 3 packs of cream stiffener
- 13 balls/s of confectionery (Ferrero Rocher)
- 3 tbsp Nutella
- 600 g double cream cheese
- 300 g yogurt
Instructions
Working time approx. 1 hour; Total time approx. 1 hour
for 12 pieces
Crush the sponge fingers into crumbs using a rolling pin. Melt the butter in a saucepan over low heat and let cool. Knead them with the sponge crumbs. Place a cake ring on a cake plate and spread the dough evenly, pressing it down firmly with your fingers. For the filling, whip the cream with two packets of cream stabilizer until stiff. Combine the cream cheese, yogurt, and cream in a bowl and mix with a hand mixer. Heat the Nutella in a jar in a bain-marie until liquid. Sprinkle one packet of cream stabilizer over the dough to prevent it from seeping through. Spread half of the filling over the sponge cake mixture; this works best with a spatula. Spread the liquid Nutella on top with a small spoon. Then add the remaining filling. Decorate the cake with the Rocher balls and drizzle with the remaining Nutella. Leave to stand in the refrigerator overnight.
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