Ingredients:

For the base:

• 300g of dry biscuits (digestive type or saiwa gold)
• 150g of melted butter

For the cream:

• 500ml of fresh whipping cream
• 100g of icing sugar
• 250g of mascarpone
• 1 teaspoon vanilla extract

For the chocolate ganache:

• 200g of dark chocolate
• 200ml of fresh cream
• Prepare the base:
  • Finely crumble the dry biscuits using a food processor or by placing them in a plastic bag and crushing them with a rolling pin.
  • Mix the biscuit crumbs with the melted butter until smooth.
  • Pour the biscuit mixture into a 24cm diameter springform cake tin and press well with the back of a spoon to form a compact base.
  • Place the base in the fridge to firm up while you prepare the cream.
• Prepare the cream:
  • In a large bowl, whip the fresh cream with the icing sugar until stiff.
  • In another bowl, soften the mascarpone with a spatula and add the vanilla extract.
  • Gently incorporate the whipped cream into the mascarpone, mixing with movements from bottom to top so as not to dismantle the cream.
  • Pour the cream onto the biscuit base and level the surface with a spatula. Place in the refrigerator to harden for at least 2 hours.
• Prepare the chocolate ganache:
  • Break up the dark chocolate and place it in a heatproof bowl.
  • In a saucepan, heat the fresh cream until it comes to the boil, then pour it over the chocolate.
  • Let it sit for a minute, then mix until you get a smooth, shiny ganache.
  • Let the ganache cool slightly, then pour it over the hardened cream, leveling the surface.
• Cool and serve:
  • Place the cake in the refrigerator for at least another hour, or until the ganache is set.
  • When ready, remove the cake from the springform pan and transfer it to a serving plate.
  • You can decorate the cake with chocolate chips, cocoa powder or fresh berries if you wish.
• Enjoy your meal! This biscuit cake with cream and chocolate is a fresh and delicious dessert that will win over all your guests.

Instructions: