Chocolate and Mascarpone Cream Lasagna
with Cocoa and Hazelnut Sauce

Melt the chocolate in a bain-marie and pour it onto baking paper so as to obtain a few-millimetre layer.
Prepare the sauce by mixing the water, milk, cocoa powder, and sugar.
Bring to the boil and cook for 10 minutes while stirring.
Remove from the heat, add the hazelnuts and blend in a food processor.
Soak the sheet of gelatine in cold water.
Blend the egg yolks with the sugar and add in the Mascarpone and the previously whipped cream.
Squeeze the gelatine well, melt it in a very small amount of warm milk and add it to the mixture.
Whip the egg whites to stiff peaks and gently add them to the cream.
Leave to rest and add the crumbled tea biscuits.
Break the chocolate layer into several pieces with your hands.
Pour the mirror glaze onto a serving dish and create the Lasagna by alternating layers of chocolate pieces and layers of cream.
Sprinkle with the bitter cocoa powder and serve.