Whip the mascarpone cream

• Whip the heavy cream with the powdered sugar until stiff peaks form.
• Fold in the mascarpone and the chopped Kinder chocolate until smooth.

Dip the biscuits

• Pour the milk into a shallow bowl.
• Quickly dip each ladyfinger in the milk so it softens without soaking through.

Layer the tiramisu

• Arrange a layer of dipped ladyfingers in the baking dish.
• Spread half of the mascarpone cream on top, then add a thin layer of hazelnut cocoa spread.
• Repeat with the remaining biscuits and cream.

Chill

• Cover the dish and refrigerate until the tiramisu is set.

Dust and serve

• Dust generously with cocoa powder through a sieve before serving.