It turned out so I will share the recipe. I'm referring to what I made with the Hazelnut Cookie recipe that I posted yesterday. This cake is decadent so I will advise serving small slices but it's oh so good. The cookies soften as they are nestled in the whipping cream mixture overnight. Look at the bottom to see how I lined the cookies in the pan and cut a few into 6 pieces to fill in the open spots.
Hazelnut Icebox Cake
Hazelnut cookies to fill 3 layers
8 oz mascarpone cheese, room temperature
1 cup whipping cream
1/2 cup Nutella
2 tbsp Frangelico
2/3 cup powdered sugar
Toasted hazelnuts to decorate the top.
In a medium bowl, combine the mascarpone, whipping cream and Nutella. Whip until it thickens. Stir in Frangelico and powdered sugar. Line cookies in a layer at the bottom of a 9" springform pan. Place 1/3 of the cream mixture evenly on top. Repeat for 2 more layers. Sprinkle hazelnuts on top and cover with plastic wrap. Refrigerate for 24 hours before serving.