Crush the digestive biscuits finely and place them in a bowl. Add the milk gradually and mix until the crumbs are moistened but still slightly crumbly.

Divide the biscuit mixture between 2 glass dessert cups and gently press it down with the back of a spoon.

In a separate bowl, whip the cold heavy cream until it holds its shape.

Add the mascarpone cheese and 1 tablespoon hazelnut spread to the whipped cream. Mix just until smooth and combined.

Spoon some of the filling over the biscuit base in each glass.

Add a small layer of extra crushed biscuit in the middle if desired.

Finish with the remaining filling and smooth the tops.

Chill the cups in the fridge for 30 minutes.

Melt the 2 tablespoons hazelnut spread gently over a double boiler until smooth.

Spoon or spread the melted hazelnut spread over the chilled dessert cups.

Place 1 Happy Hippo on top of each cup.

Chill for 1 more hour before serving.