Ingredients
Method
1.Remove yoghurt from the fridge and bring to room temperature. Cover the base of a 22cm spring form cake tin with baking paper and clip the sides into place.
2.Place biscuits into food processor and pulse to form crumbs, add the melted butter and pulse to combine. Press the biscuit mixture into the prepared tin and chill for 10 minutes.
3.In a small bowl, mix the gelatine and boiling water or milk until dissolved and set aside.
4.In a medium bowl combine cream, yoghurt and sugar and beat until thick. Beat in the gelatine mixture then swirl in ¾ of the Nutella with the tip of a knife.
5.Pour into tin and level top. Dot with remaining Nutella and swirl. Tap on bench to level and chill 5 hours. Decorate as desired. Slice with a hot knife.
Note
- To ensure a smooth result allow the yoghurt to come to room temperature before starting or the cold mixture may cause the gelatine to set in clumps. – Swap the Nutella for berry purée or salted caramel if you prefer.
