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Line a 9”x 9” baking tin with cling film. Mix the
cream and Nutella well. Lay out one layer of
biscuits in the tin. It’s important not to waste
any as there are EXACTLY enough biscuits for this
tin. Sprinkle the biscuits liberally with whisky
and coffee. Spread with a thin layer of the
Nutella mixture. Use about 3 big tablespoons or a
bit more - just enough to cover the biscuits
properly. Be careful as otherwise there won’t be
enough for the top layer. Repeat with another
three layers of biscuits and finish off with
Nutella cream. Sprinkle with chopped hazelnuts or
chocolate and refrigerate for a couple of hours or overnight before
serving. Lift out of the container with the help of the cling film and
cut into rectangular slices.
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