Ingredients:

Pasta: 1 and 1/2 pack of chocolate flavored shortbread cookies (240g)
5 tablespoons of butter

Filling:

1 and 1/2 can of condensed milk
1 can passion fruit juice concentrate (use empty condensed milk can to measure)
1 can of cream
1 envelope of unflavored powdered gelatin.

The ceiling:

1 jar of Nutella-type hazelnut flavored chocolate spread (250g)
1 can of cream
Milk chocolate shavings to decorate

Preparation mode:

For the dough, crush the cake in a blender, little by little, and transfer it to a bowl.

Mix in the butter and coat the bottom and sides of a 24cm springform pan. Bake in a high, preheated oven for 10 minutes. Remove and let cool.

For the filling, blend the condensed milk, the juice, the cream and the gelatin prepared according to the instructions on the package. Place over the dough and take to the fridge for 2 hours.

For the topping, blend the Nutella with the cream in a blender. Unroll the cake, cover with bitumen, decorate with zest and then serve.