INGREDIENTS
9 inches
the spring form pan
1 serving
spread
1 serving
chocolate-hazelnut spread
1 serving
pour half of the raspberry bavarian cream over and around
1/2 cup
the remaining chocolate-hazelnut spread over the genoise. cover with
1 serving
remaining raspberry bavarian cream. drop
9 inches
on counter top as before. the cream should completely fill the pan
1 serving
little left over. level the top
1 serving
run a knife between dessert and pan. remove spring
1 cup
form collar. spread whipped cream on side of dessert. pipe a decorative border of whipped cream around
8 inches
horizontally into two equal layers. place one layer
1 large
off-set spatula. cover and refrigerate until mixture sets
1 serving
hours