Preparation of the base. We prepare the mold by covering the base and the sides with parchment paper, so that we can later unmold it well. Crush the cookies together with the Kinder Bueno bars. Melt the butter, add to the mixture of cookies and Kinder bars and mix.
We extend the preparation on the base of the mold with the help of a spoon, pressing so that it remains as compact as possible. We take the cookie base to the fridge to harden.
Preparation of the filling. Soak the powdered gelatin in four tablespoons of cold water. While it hydrates we continue with the preparation.
In the bowl of our mixer we put the marpone cheese, the cream cheese and the sugar, we beat at low speed until mix. Add the white cocoa cream and continue beating. Melt the chocolate and let it temper before adding to the mixture of cheeses and white chocolate cream.
we warm up, without allowing it to boil, Microwave the gelatin for about 8-10 seconds to dissolve and change its texture to liquid. Add to the previous mixture and mix well until the gelatin is fully integrated. We booked.
We semi mount the cream, for this it will have to be cold. We incorporate it into the previous mixture with the help of a silicone spatula and with enveloping movements. Pour the mixture on the biscuit base and let it cool for a minimum of four hours or, better, overnight.
Finishing and decoration. Whip the cream -which must be very cold- with the sugar and fill the pastry bag with a star nozzle with it. We decorate the cake to taste, making rosettes and placing pieces of Kinder Bueno on each of them.