Prepare the Base: Begin by crushing the butter biscuits into fine crumbs. Combine the crumbs with melted butter, milk chocolate, and chopped hazelnuts in a mixing bowl. Mix thoroughly and press the mixture into the bottom of a cake pan. Refrigerate for at least 30 minutes to set.

Make the Cream Filling: In a large bowl, whip together mascarpone, cream cheese, and sweetened condensed milk using a hand mixer until smooth. In a separate bowl, whip the cream until soft peaks form.

Dissolve the Gelatin: Soak the gelatin sheets in cold water for about 5 minutes until softened. Then, gently dissolve the gelatin in a small amount of warm water and mix it with the mascarpone mixture until fully combined.

Combine: Gently fold the whipped cream into the cheese mixture until no white streaks remain.

Pour and Chill: Pour the cream filling over the chilled biscuit base, spreading evenly. Return to the refrigerator and let set for at least 4 hours or overnight for the best texture.

Serve: Once set, slice, and enjoy your delicious Maxi King Cake with family and friends!