Ferrero Rocher Tiramisu Cake

Blend whole Oreos (cream included) in a food processor until they turn into fine crumbs.

Add melted butter and Nutella to the Oreo crumbs and mix until the texture looks like wet sand.

Press this mixture firmly into the bottom and slightly up the sides of a springform pan. Place in the freezer to firm up.

In a clean and dry bowl, whip cold 35% heavy cream with powdered sugar until soft peaks form.

In a separate bowl, mix room temperature mascarpone cheese with Nutella using a spatula until smooth and creamy.

Fold the whipped cream into the mascarpone-Nutella mixture until fully combined and silky smooth.

In a small bowl or saucepan, heat milk and stir in Nutella until fully melted and well blended. Set aside.

Take the crust from the freezer and spread a thin layer of Nutella on top — this helps keep the ladyfingers in place when slicing.

Quickly dip each ladyfinger into the Nutella milk and place them in a tight single layer over the crust, trimming to fit as needed.

Spoon half of the tiramisu filling on top of the ladyfingers and smooth it out.

Drizzle Nutella over the filling and gently spread it without pressing too hard.

Add a second layer of dipped ladyfingers, just like before.

Finish by spreading the remaining tiramisu filling on top and smoothing out the surface.

Refrigerate the cake for at least 8 hours or overnight until fully set.

Once chilled, melt some Nutella and pour it over the top. Use a spoon or spatula to spread it out evenly, then shake the pan gently to smooth out any marks.

Top with Ferrero Rocher chocolates, slice, and serve.