cake

for ponds:
2 pak.biscuits
1 butter
for the filling:
1 mascarpone
400 gr.Nutela
for decoration:
1 pear
150 g. Sugar
nuts
chocolate decorations
Method of preparation:
The biscuits are ground and mixed with oil, can add a little milk to soft consistency. spread out in the appropriate tray and leave in the refrigerator for a short to tight. Liquid chocolate mascarpone and mix thoroughly. Pour into pan with biscuit crust. Leave it overnight in the refrigerator to set. Pears are cut into thin slices, dip in sugar and bake on a baking sheet and bake at 160 degrees for 15 minutes, turn and another 15 minutes on the other side