Chocolate-Hazelnut Icebox Cake

Directions

1. 1
   Beat 1 cup heavy cream, 3/4 cup mascarpone, the confectioners' sugar and vanilla in a bowl with a mixer on low speed until combined.
2. 2
   Increase the speed to medium and beat until stiff peaks form, 1 to 2 minutes.
3. 3
   Combine the remaining 3/4 cup each heavy cream and mascarpone with the chocolate-hazelnut spread in a separate bowl.
4. 4
   Beat with the mixer on low speed until combined, then increase the speed to medium and beat until stiff peaks form, 1 to 2 minutes.
5. 5
   Line the bottom of an 8-inch springform pan with 4 graham crackers in a single layer, breaking them into pieces to fit and fill any big gaps.
6. 6
   Spread half of the vanilla whipped cream over the graham crackers, then top with another layer of graham crackers.
7. 7
   Spread half of the chocolate-hazelnut whipped cream on top.
8. 8
   Repeat with another layer of graham crackers, the remaining vanilla whipped cream, then more graham crackers and the remaining chocolate-hazelnut whipped cream.
9. 9
   Cover the pan with plastic wrap and refrigerate at least 6 hours or overnight.
10. 10
    Uncover the cake and run a thin knife around the edge to loosen.
11. 11
    Remove the springform ring; smooth the sides of the cake using an offset spatula.
12. 12
    Put the remaining 4 graham crackers in a large resealable bag; crush into fine crumbs using the bottom of a skillet.
13. 13
    Press the crumbs around the side of the cake.
14. 14
    Photograph by Kana Okada