Bacon and Nutella Napoleons

Cut the strips of bacon into quarters. Sizzle in a skillet until reddish-brown and mostly crisp.

Cut a pound cake into 1/4 inch slices. Then use a 1 to 1 1/2 inch cookie cutter to cut small circles of cake. You end up with about 60 to 70 circles, depending on the size of your pound cake.

Place some Nutella in a piping bag (or plastic bag with the corner snipped off) and layer the pound cake, Nutella, bacon, three pound cake slices high.

Drizzle a little extra Nutella on top and sprinkle with a touch of sea salt.

Make around 20 to 22 little napoleons.