Nutella and Ladyfinger Dessert

In a large bowl, add the whipping cream and beat until stiff peaks form.

Once that happens, transfer this cream to a piping bag and set aside. 

Then, trim the ends of the ladyfinger biscuits. 

Add some of the whipped cream we prepared to one ladyfinger biscuit and press another one on top. 

Repeat this process with all the biscuits.

Next, transfer all of them to a removable-bottom cake pan, arranging them vertically around the edges and set aside. 

Now, in a food processor, add the ladyfingers and crush them until they turn into fine crumbs.

Transfer to a medium bowl, add the melted butter and mix to combine. 

Transfer this mixture to the pan with the ladyfingers, spread it evenly and set aside.

In a large bowl, add the cream cheese, the powdered sugar, the whipping cream and beat everything well with an electric mixer until stiff peaks form.

Next, split this cream equally into 2 bowls, in one of them add the Nutella and mix. 

Next, place a small rimless bowl in the center of the baking pan with the ladyfingers.

Around it, add all the white cream we prepared. 

Place the dessert in the refrigerator and let it chill for 30 minutes.

After this time has passed, pour in all the Nutella cream. 

Place the dessert back in the refrigerator and let it chill for another 30 minutes.

After this time has passed, pour in the mixture of melted white chocolate with condensed milk and decorate with Nutella to taste. 

Place the dessert in the refrigerator and let it chill for another 30 minutes.

In a large saucepan over medium to low heat, add the milk, the Nutella, the hydrated colorless gelatin and stir everything thoroughly until well combined.

Remove from the heat and let it cool to room temperature.

Next, remove the bowl from the center of the dessert and add the mixture we prepared.

Return the dessert to the fridge and let it chill for another 2 hours.

Serve.