For the base
300 g Gentilini Brasil
100/120 g fresh liquid cream
For mascarpone cream
250 g mascarpone
150 g fresh liquid cream
80 g powdered sugar
2-3 spoons of Nutella
125 g raspberries
Chop the Brasil biscuits finely, put them in a bowl and add the liquid cream, mix well with a spoon or with your hands until you have a well-mixed dough, if it should be too hard add more cream until you have the right consistency. Cover with baking paper a 20 cm spring-release tin, use the 2/3 of the dough to make a thin layer, compacted with your hands. Put it in the fridge.
For the mascarpone cream. Put in a bowl very cold cream and mascarpone, together with sugar, whipped with whips at minimum speed, increase speed as you go and stop as soon as you have a creamy mixture.
Re-take the base, make a thin layer of nutella and level with the back of a spoon, if it is not fluid, slightly heated in the microwave or bain-marie. Cover with mascarpone cream, level well, put on the top the raspberries cut in half by pushing them slightly into the cream.
Cover everything with the remaining biscuit dough and crumble it in your hands so as to create many crumbs. Put in the
fridge and serve after at least 4 hours, even better if after all night.