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