INGREDIENTS
For the base:
200g of biscuits
125g of butter, melted
25g of cocoa powder
For the cream:
250g of mascarpone
200g of cheese cream
300ml of fresh cream
100g of sugar
100ml of espresso coffee
10g instant coffee
8g gelatine sheets
For the decoration:
Cocoa powder to taste
Coffee beans to taste
METHOD
1. Finely chop the biscuits using a mixer, and melt the butter in the microwave or a saucepan on the stove.
2. Pour the two ingredients into a large bowl with the cocoa powder, and mix with a spoon. Obtain a homogeneous mixture.
3. Compact the biscuit mixture on the base of the cake pan using the back of a spoon, keeping it in the fridge for at least 15 minutes.
4. Place the gelatine to soak in a bowl full of cold water.
5. Prepare the coffee, pour it into a bowl then add the instant coffee and leave to cool.
6. Pour the fresh cream into a large bowl, and whip it with an electric whisk until it becomes very firm.
7. Pour the mascarpone, the spreadable cheese, the sugar, and the coffee into a large bowl.
8. Mix the ingredients with electric whisks until you obtain a smooth cream.
9. Incorporate the whipped cream, gradually and mix with a spatula from bottom to top.
10. Squeeze the gelatine and dissolve it in a saucepan on the heat, add it to the cream, and mix until completely absorbed.
11. Take the base, pour in the cream, and spread it well using a spatula or the back of a spoon.
12. Place in the fridge for at least 4 hours.
13. Decorate with cocoa powder and coffee beans.
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