In a large bowl, combine the cold mascarpone, heavy cream, 1 tablespoon of vanilla extract, and 3 tablespoons of Bueno cream.
Mix the ingredients on low speed initially, then whip on high speed until a thick, stable cream forms.
In a shallow dish, combine the milk with a splash of vanilla extract and hazelnut syrup. Whisk well to mix.
Briefly dip the ladyfingers into the milk mixture and arrange them in an even, single layer at the bottom of a casserole dish.
Spread half of the prepared mascarpone cream mixture evenly over the ladyfingers.
Roughly chop about 5 Kinder Bueno bars and scatter them evenly over the cream. Drizzle 1-2 tablespoons of Bueno cream on top.
Add a second layer of milk-dipped ladyfingers, then spread the remaining mascarpone cream evenly over the top layer.
Pipe the remaining Bueno cream in parallel lines across the surface. Gently drag a toothpick perpendicularly through the lines, alternating directions, to create a decorative pattern.
Garnish the edges of the dish with chopped hazelnuts and top the center with pieces of the remaining Kinder Bueno bars.
Refrigerate the dessert for 4 to 6 hours, or ideally overnight, before serving.
Cook it hands-free.
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