Ingredients:

• 2 packs of Cocoa Petit Beurre Sandwich Biscuits with Cream Filling Violanta

• 100ml milk

• 300ml heavy cream

• 1 1/2 tbsp powdered sugar

• Hazelnut praline (for garnish)

Instructions:

1. In a blender, crush 10 biscuits (set aside 2 tablespoons). Add the milk and mix until smooth. Roll out the mixture between two sheets of parchment paper using a rolling pin.

2. In a bowl, whip the heavy cream with the powdered sugar until light and fluffy. Add the 2 tablespoons of crushed biscuits and mix until fully combined.

3. Spread the cream mixture evenly over the biscuit base, then use the parchment paper to carefully roll the dessert into a log. Place in the fridge for 1 hour.

4. Use a piping bag to decorate the dessert with praline, whipped cream, and crushed biscuits.