Crush the Maria cookies using a food processor, or place them in a bag and roll over them with a bottle until finely ground. Place the crushed cookies in a bowl, add the very soft butter, and mix well. If the butter isn’t soft enough, microwave it for a few seconds.

Line the base of a 9-inch (22 cm) springform pan with parchment paper. Press the cookie mixture evenly onto the base.

Use a glass to press the crust down firmly. Place the pan in the refrigerator. Meanwhile, pour the heavy cream, sugar, and half of the milk into a saucepan and heat gently. Cut the turrón into pieces.

Add the turrón to the saucepan and stir constantly over medium heat until it melts completely. In a separate glass, mix the remaining milk with the gelatin dessert mix (or unflavored gelatin) and stir until fully dissolved and smooth.

Once the turrón is melted, add the milk and gelatin mixture to the saucepan. Stir constantly, and when it starts to boil and thickens, remove from heat. Take the pan out of the refrigerator and pour the turrón mixture over the crust.

Pour the mixture slowly, let it cool slightly, and cover the top with chocolate shavings. Spread the chocolate evenly over the entire surface.

Refrigerate for at least 4 to 6 hours, or overnight. Remove from the pan and serve. It’s delicious—if you haven’t tried it yet, I encourage you to give it a go! If you prefer, you can top it with chopped toasted almonds instead of chocolate shavings; that works great too.

Hope you enjoy it!