Refrigerate for at least 2 hours or overnight before cutting into slices with a serrated knife. For extra garnish, serve with a few fresh raspberries on the side.

* To toast hazelnuts and remove skins, place them on baking sheet in 350°F (180°C) oven until fragrant and skins start to split, about 8 minutes, stirring or shaking frequently. Transfer them to a clean tea towel. Rub the hazelnuts in the towel, removing as much skin as possible (not all of it will come off but that’s ok). Cool to room temperature.