Pan di Stelle Cake

Whip the double cream until it reaches a soft consistency.

Add the mascarpone and icing sugar, gently mixing until you get a smooth cream.

Quickly dip the Pan di Stelle biscuits into the milk, being careful not to soak them too much.

Arrange a layer of biscuits in a baking dish.

Cover with a layer of mascarpone cream.

Add a few spoonfuls of Nutella and sprinkle with unsweetened cocoa powder.

Repeat the layers until all ingredients are used, finishing with the cream.

Sprinkle the surface with unsweetened cocoa powder and decorate with chocolate chips.

Let it rest in the fridge for at least 3 hours before serving.