Prepare the coffee with milk and let it cool until warm, not hot.

Dip each Savoiardi biscuit briefly into the coffee mixture, making sure not to soak them too long.

Arrange the dipped biscuits in a single layer in the bottom of a 20 x 20 cm square pan.

In a bowl, mix the mascarpone cheese and powdered sugar until smooth and creamy.

In a separate bowl, whip the cold whipping cream with the Nutella. Start on low speed, then increase the speed until the mixture is fluffy and slightly firm.

Gently fold the whipped cream mixture into the mascarpone mixture using a spatula.

Add the chopped Kinder Bueno bars and fold them in gently.

Divide the finished cream into 2 equal parts.

Spread half of the cream mixture over the first layer of soaked biscuits and smooth it evenly.

Dip more Savoiardi biscuits briefly into the coffee with milk and arrange them in a second layer over the cream.

Spread the remaining cream over the second biscuit layer and smooth the top.

Dust the top generously with cocoa powder using a fine sieve.

Decorate with extra Kinder Bueno pieces, chocolate shavings, or melted chocolate drizzle if desired.

Cover and refrigerate for 3 to 4 hours, or preferably overnight.

Cut into squares and serve chilled.