Ingredients
500 ml heavy cream
250 g of mascarpone cheese
3 tablespoons of powdered sugar
1/2 can of fudge mass
1 pack of biscuits
24 cocoa biscuits
12 butter biscuits
200 ml of milk
2 lemon jellies
700 ml of water
Execution
Whip the cooled cream with mascarpone and powdered sugar until fluffy.
Line a 24×24 cm baking tray with baking paper and place light biscuits on the bottom. Place half of the mixture on top, spread it over the entire surface and cover with cocoa biscuits.
Place the fudge mixture on the cocoa biscuits, spread it thoroughly and cover with a second layer of cocoa biscuits. Spread the remaining mass on top and arrange the biscuits on top.
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