Make the hazelnut cream

• Combine the mascarpone, whipping cream stabilizer, vanilla sugar, sugar and hazelnut spread in a deep bowl.
• Mix until smooth.
• Gradually add the whipping cream and mix well until the mixture stiffens.

Build the biscuit layers

• Dip a tea biscuit in the milk and place it in the springform pan.
• Repeat to cover an entire layer.
• Spoon the hazelnut cream over the biscuits and spread it evenly.

Repeat the layers

• Add another layer of dipped tea biscuits.
• Add a final layer of tea biscuits and spoon the remaining cream over them.
• Smooth out the entire surface.

Make the white chocolate ganache

• Bring the whipping cream to a near boil.
• Add the broken white chocolate and let it sit for 1 minute.
• Mix until smooth.

Prepare the hazelnut topping

• Heat the hazelnut spread while stirring over low heat in a saucepan until fluid.
• Transfer the hazelnut spread to a piping bag or sandwich bag.

Decorate and chill

• Pour the white chocolate ganache evenly over the hazelnut cream.
• Pipe some hazelnut spread on top and run a toothpick through it to create a marble effect.
• Cover the cake and refrigerate to set, preferably overnight.