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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Place Nutella, mascarpone, cream and cocoa powder in a bowl. Use a balloon whisk to gently stir until just combined.
Step 2
Spread a little Nutella mixture along a rectangular serving plate.
Step 3
Spread 1 side of each biscuit with some of the remaining Nutella mixture. Starting from one end, stand 1 biscuit on its edge on the Nutella mixture on the serving plate. Sandwich with another biscuit. Repeat with remaining biscuits to form a log.
Step 4
Spread remaining Nutella mixture over top and side of log. Loosely cover with plastic wrap. Place in the fridge for 8 hours or overnight to chill.
Start this decadent, No-bake choc-hazelnut Anzac biscuit cake 1 day in advance to ensure it is ready in time for your guests.
Method
Step 1
Place Nutella, mascarpone, cream and cocoa powder in a bowl. Use a balloon whisk to gently stir until just combined.
Step 2
Spread a little Nutella mixture along a rectangular serving plate.
Step 3
Spread 1 side of each biscuit with some of the remaining Nutella mixture. Starting from one end, stand 1 biscuit on its edge on the Nutella mixture on the serving plate. Sandwich with another biscuit. Repeat with remaining biscuits to form a log.
Step 4
Spread remaining Nutella mixture over top and side of log. Loosely cover with plastic wrap. Place in the fridge for 8 hours or overnight to chill.
