BISCUIT CAKE WITH MASCARPONE CREAM AND COCOA

Preparation

Preparation Biscuit cake with mascarpone cream and cocoa
Place the mascarpone with the honey and icing sugar in a bowl. Work with a spatula until the mixture is creamy.

Pour the cold cream into a large bowl. Whip it with an electric mixer until stiff.

Incorporate the whipped cream into the mascarpone cream gently from top to bottom, also add the vanilla sugar.

Quickly dip the biscuits in the milk. Place half in the bottom of the tray. Cover with cream and level with a spatula.

Add with the remaining biscuits, pressing lightly on the surface. Sprinkle with plenty of bitter cocoa.

Cover with aluminum foil and let rest in the refrigerator for an hour before serving.

The biscuit cake with mascarpone cream and cocoa is ready to enjoy.