Preparation of the cream: In the bowl of a food processor (previously refrigerated), pour the mascarpone and the whipping cream, both very cold. Add the sugar and start to whisk gently, then gradually increase the intensity until you obtain a firm and creamy consistency. Set aside in the fridge.
Melt the chocolate: In a bowl, put the chocolate and the butter or a little liquid cream. Melt in a bain-marie or in the microwave until smooth.
Assembling the cake: Place a pastry rectangle (20 cm x 14 cm) on a flat plate. Place a first layer of Petits Beurre biscuits. You can soak them beforehand in coffee, lemon juice or another liquid of your choice to soften them slightly.
Assembly: Cover the biscuit layer with melted chocolate, then add a second layer of biscuits. Then spread a layer of mascarpone cream. Repeat until all the ingredients are used up, finishing with a layer of mascarpone.
Finishing: Carefully smooth out the last layer of mascarpone. Sprinkle toasted pistachio slivers on top.
Refrigeration: Let the cake cool for 24 hours before serving.
Advice :
Make sure the mascarpone cream is firm to ensure the cake holds together well.
For a personalized touch, vary the cookie dipping liquids according to your tastes.
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