1/4 cup (60 ml) unsalted butter

1 bag 1/2 lb (250 g) white marshmallows

6 cups (1.5 litres) rice cereal (Rice Krispies-type)

1 3/4 cups (430 ml) hazelnut spread (like Nutella)

2 cups (500 ml) fresh strawberries, thinly sliced

Line a slightly moistened 43 x 30-cm (17 X 12-inch) baking sheet with plastic wrap. Lightly oil. Set aside.

In a large saucepan, melt the butter over medium heat. Add the marshmallows and cook, stirring until completely melted. Remove the saucepan from the heat. Add the cereal and stir to combine.

With buttered fingers, spread the marshmallow mixture evenly on the baking sheet and press lightly. Let cool for about 30 minutes. Spread about 375 ml (1 1/2 cups) hazelnut spread on the marshmallow mixture, then top with the strawberries. Roll from the shorter side, using the plastic wrap and place on a rectangular platter. Serve the same day. Store in the refrigerator if the room temperature seems too warm.

Heat the remaining hazelnut spread and drizzle over the log.

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