Ingredients:
for biscuit base:
300 g dry biscuits
150 g melted butter
for the mascarpone and coffee cream:
500 g mascarpone
370 ml vegetable whipping cream
160 g icing sugar
30 ml vegetable cream (for the gelatine)
10 g edible gelatine
120 ml cold coffee (moka)
6 g sweetened or bitter cocoa
to decorate
bitter cocoa to taste

Preparation:

1. Base: blend the biscuits and mix them with the melted butter. Press the mixture onto the base of the mold and leave in the fridge for 30 minutes.
2. Cream: soak the gelatine. Mix the mascarpone with the icing sugar, then add the cocoa and cold coffee. Dissolve the gelatine in the hot cream and add to the rest. Whip the cream and combine the two mixtures.
3. Pour the cream onto the base and place in the fridge for at least 8 hours.
4. Sprinkle with cocoa and serve.