Wafer and yogurt icebox
500 g whipping cream
2 tbsp icing sugar
350 g whole-milk yogurt
350 g “Gastone Lago” Cocoa Wafer
For the topping:
1 tbsp hazelnut spread cream
2 tbsp milk
Line a 30 cm baking pan with plastic wrap. Whip 2/3 of the whipping cream with sugar.
Add yogurt to the cream, without deflating the mixture.
Create the first layer of “Gastone Lago” Wafers and drizzle with some Marsala wine, then spread a layer of cream and continue to alternate wafers and cream until all ingredients are finished, top with a layer of cream and chill for at least 5 hours. Meanwhile, prepare the chocolate glaze: in a glass put hazelnut cream and milk, and then warm it up in the microwave oven.
Remove the icebox cake from the fridge.
Spread the remaining cream on the top and then decorate with pralines and chocolate glaze.