First, use a hand mixer to whip up your cream.

Then cook the pudding and mix it into the cream.

Tip: If you keep stirring the pudding, it will get cool faster and won’t be lumpy.

Put the plastic wrap in the cake pan.

Fill the bottom with a layer of chocolate cream.

Before you start layering them, dip the biscuits in milk.

Spread the chocolate cream on one side of the biscuits and layer them starting with an outer chocolate layer.

Repeat this until you fill the cake pan.

Spread the rest of the cream on top.

Put it in a freezer for at least 2 hours.

Once it’s frozen decorate the top with ground hazelnuts.

Serve with chocolate syrup.

Good luck with the preparation and bon appetit!