Ferrero Charlotte Cake – IGA Spanos - Supermarket QLD

Ingredients

• 1 packet of Savoiardi sponge fingers (about 20 to 23 fingers, depending on the size of your tin)
• 250 g thickened cream
• 250 g mascarpone, at room temperature
• 2 tsp vanilla bean paste
• 75 g roasted and crushed hazelnuts
• 400 g to 600 g ready-made chocolate sponge cake, broken into pieces
• 1 tbsp cocoa powder
• 50 g milk chocolate, for curls