For the cream:
Mascarpone ice cream: 150 g (3/4 cup)
Whipped cream: 500 ml (2 cups)
Dark chocolate chips: 100 g
Coffee: 1 teaspoon (dissolved in a little warm water)
Wafer biscuits: 50 g (crushed)
For the base:
Shortbread biscuits (such as Petit Beurre): 200 g
Milk: enough to soak the biscuits
Cocoa powder: to sprinkle at the end
Procedure
1. Prepare the base:
Dip the shorteners one by one into the milk, preventing them from getting too soggy so they don’t break.
Arrange the soaked cookies in the base of a springform pan, making sure to cover the entire surface. If necessary, cut the cookies to fit the size of the pan.
2. Prepare the cream:
In a large bowl, mix the mascarpone ice cream with the dissolved coffee until smooth.
Whip the whipped cream until it reaches soft peaks, then fold it into the mascarpone mixture in a folding motion.
Add the dark chocolate chips and crushed wafer cookies to the mixture. Stir gently to integrate all the ingredients.
3. Assemble the cake:
Pour the prepared cream over the biscuit base into the pan, smoothing the surface with a spatula.
Repeat the foundation and cream process if you want to make multiple layers, always finishing with one layer of cream.
Place the pie in the refrigerator and let it rest for at least 4 hours or until it’s firm enough.
5. Garnish:
Before serving, sprinkle the surface with cocoa powder for an elegant finish.
You can add more chocolate chips or decorations like fresh fruit or chocolate shavings if you like.
Councils
Vary the flavors: If you prefer a more intense flavor, you can use espresso coffee instead of instant coffee.
Alternative cookies: Try chocolate or vanilla cookies to give the base a different touch.
Additional garnish: Add a little white chocolate zest over the cocoa for visual contrast.
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