Chocolate-Hazelnut Icebox Cake

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

* Per serving · 4 servings · Values may vary.