Preparation
Prepare the base
Blitz the biscuits to a powder using a mixer or crush them in a bag with a rolling pin.
Mix the crushed cookies with the melted butter until the mixture becomes moist and sandy.
Pour the mixture into the pan and press it firmly into the bottom using the back of a spoon, forming a compact base.
Refrigerate the pan for at least 30 minutes to firm up the base.
Prepare the cream
Whip the chilled cream until stiff.
In another bowl, mix the mascarpone and Nutella until smooth and even.
Add the whipped cream to the mascarpone and Nutella mixture a little at a time, stirring gently from the bottom up so as not to deflate the cream.
The cream should be soft and airy.
Assemble the cake
Pour the cream onto the chilled cookie base.
Level the surface evenly with a spatula.
Decorate with dark chocolate shavings or, if you prefer, chopped hazelnuts or a dusting of bitter cocoa.
Cooking
Refrigerate the cake for at least 1-2 hours, preferably 3 hours, so the cream sets and it will be easier to cut.
Serving
Carefully unmold the cake and transfer it to a serving plate.
Cut into slices and serve chilled to appreciate its creaminess.
Tips
For a more intense flavor, you can add a spoonful of coffee or chocolate liqueur to the cream.
For a crunchier base, add a spoonful of brown sugar to the crushed cookies.
Store the cake in the refrigerator and consume within 2-3 days for best results.
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