• 1 large pack sponge fingers
  • 400ml lightly whipped cream
  • 1 small punnet strawberries, halved
  • 400g Nutella
  • 1 small vanilla loaf cake, thinly sliced into ‘lasagna sheets’
  • 200ml chocolate custard
  • 100g chopped hazelnuts
  • 100g chopped dark chocolate
  1. Line a lasagna baking dish with sponge fingers. Top with the whipped cream and spread out evenly. Stud with the strawberries across the top then drizzle with Nutella.
  2. Place on 4 slices of the cake then pour over the chocolate custard and spread in an even layer. Sprinkle with half the hazelnuts. Place 4 more slices of cake on top then spoon over the rest of the Nutella. Spread into a thick even layer then finish off with the remaining hazelnuts and chopped chocolate. Chill for at least 2 hours then slice up and serve.
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Nutellasagna

Ingredients

Instructions

Nutellasagna

What You’ll Need:

  • 1 large pack sponge fingers
  • 400ml lightly whipped cream
  • 1 small punnet strawberries, halved
  • 400g Nutella
  • 1 small vanilla loaf cake, thinly sliced into ‘lasagna sheets’
  • 200ml chocolate custard
  • 100g chopped hazelnuts
  • 100g chopped dark chocolate

How You Make It:

  1. Line a lasagna baking dish with sponge fingers. Top with the whipped cream and spread out evenly. Stud with the strawberries across the top then drizzle with Nutella.
  2. Place on 4 slices of the cake then pour over the chocolate custard and spread in an even layer. Sprinkle with half the hazelnuts. Place 4 more slices of cake on top then spoon over the rest of the Nutella. Spread into a thick even layer then finish off with the remaining hazelnuts and chopped chocolate. Chill for at least 2 hours then slice up and serve.

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