Reprinted with permission from the publisher, Grand Central Publishing, from No Bake Makery by Christina Suarez Krumsick. Copyright 2013.
|3 cups heavy cream||1/2 cup chocolate-hazelnut spread (I like Nutella)|
|2 tablespoons granulated sugar||15 standard cinnamon graham cracker sheets|
|1/2 teaspoon ground cinnamon||2 1/2 cups thinly sliced strawberries|
|2 teaspoons vanilla exract|
Line an 8 by 8-inch baking pan with aluminum foil and set aside.
Combine the cream, sugar, cinnamon, and vanilla in a large bowl and mix with an electric mixer until soft peaks form, 3 to 4 minutes.
Transfer to a clean bowl and gently fold in the chocolate-hazelnut spread. Be careful not to mix too aggressively or your cream will deflate.
Line the prepared pan with graham crackers. You may have to break a few pieces to get them to fit just right. Top with a thick layer of chocolate hazelnut whipped cream.
Next, place 1 cup sliced strawberries over the cream evenly—they should sink in a bit.
Repeat the layering process twice, ending with cream. Your cake will have 3 layers of graham crackers, 3 layers of cream, and 2 layers of strawberries. Cover and refrigerate for at least 6 hours or overnight.
Garnish with the remaining sliced strawberries and cut into 1-inch slices.
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