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In the meantime, prepare the chocolate cream. In a saucepan, beat the egg yolk with the sugar and corn starch until the mixture is light and fluffy.
Gradually add the milk, continuing to mix to avoid the formation of lumps.
Cook the cream over low heat, stirring constantly, until it thickens and becomes thick.
Remove the cream from the heat and add the chopped white chocolate, stirring until it melts completely.
Once the chocolate cream has cooled slightly, incorporate the mascarpone until you obtain a smooth and homogeneous cream.
Pour the chocolate cream over the first layer of biscuits in the cake tin, leveling the surface well.
Cover with the remaining biscuit dough and place in the refrigerator for at least 4 hours, so that the cake solidifies well.
Before serving, dust the surface of the cake with icing sugar.
Cut into slices and enjoy this delicious cold chocolate biscuits and cream cake.
Enjoy your meal!
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