Two-Cream Biscuit Pie

Start by cutting the chocolate cake rolls into smaller pieces.

Next, place them along the sides of a removable-bottom baking pan and set aside. 

In a mixer, add the cornstarch biscuits and grind them until they turn into crumbs.

Transfer everything to a large bowl, add the melted unsalted butter and mix to incorporate.

Then, add this mixture to the pan with the cake rolls and spread it evenly.

In a large bowl, add the cream cheese, the sugar, the whipping cream and beat everything very well until it turns into whipped cream.

Now, in another large bowl, add the sugar, the whipping cream and beat until it turns into whipped cream.

Add the hazelnut cream and beat again to incorporate.

To assemble the dessert, in the pan add the white cream and spread it evenly.

Add the chocolate cream and spread it.

Take the dessert to the refrigerator and let it chill for at least 40 minutes.

After this time has passed, top it with melted white chocolate and decorate it with milk chocolate chips. 

Return the dessert to the refrigerator and let it chill for at least 3 hours.

Serve.