No-bake cottage cheese and chocolate cake

Ingredients:

• 3.75 cups cold heavy cream 33%
• 1.5 tbsp. mascarpone cheese
• 1/3 cup powdered sugar
• 1 tsp vanilla extract
• 2/3 chocolate hazelnut spread (such as Nutella)
• 20 graham crackers with added cocoa

Preparation:

1. Using a mixer, beat 1 cup heavy cream, 3/4 cup mascarpone, powdered sugar, and vanilla extract in a large bowl on low speed until smooth. Then increase the speed to medium and beat until stiff peaks form, 1-2 minutes.
2. In a separate bowl, combine the remaining 3/4 cup heavy cream and mascarpone with the chocolate-hazelnut spread. Beat with a mixer on low speed until smooth, then increase the speed to medium and beat until stiff peaks form, 1-2 minutes.
3. Line the bottom 20 cm of a baking pan with 4 graham crackers in a single layer, breaking off pieces to fill any empty spaces. Spread half of the vanilla whipped cream on top of the graham crackers, then make another layer of graham crackers. Top with half of the chocolate-hazelnut whipped cream.
4. Then repeat: a layer of graham crackers, vanilla whipped cream with mascarpone, more graham crackers, and the remaining chocolate-hazelnut whipped cream. Cover everything with plastic wrap and refrigerate for at least 6 hours or overnight.
5. Remove the plastic wrap and run a sharp knife around the edge of the pan. Remove the ring; smooth the sides of the cake with an offset offset spatula. Place the remaining 4 graham crackers in a large zip-top bag and crumble them finely. Sprinkle the sides of the cake with the crumbs.