Biscoff & Nutella Semifreddo

Directions

1. 1
   Whip heavy cream into whipped cream. Set aside.
2. 2
   Whip the mascarpone cheese and the powdered sugar until its incorporated and then fold in the whipped cream by hand gently.
3. 3
   Place plastic wrap to cover the bottom and sides of a loaf pan.
4. 4
   Wet the cookies in the milk to soften them quickly and place on the bottom of the pan.
5. 5
   Spread 1/3 of the mascarpone mixture over the cookies.
6. 6
   Spread the nutella and biscoff in lines over the mascarpone mixture.
7. 7
   Repeat layering two more times, ending with the cookies.
8. 8
   Wrap the top in plastic wrap and freeze for at least two hours.
9. 9
   Unwrap the top at least, if you're not going to serve right away. Spread the cookie spread and the nutella on top and in lines. Using a toothpick, create swirls between the lines. Then freeze again. Remove from the freezer about 20 minutes before you want to eat it.