How to make
Beat the mascarpone along with the powdered sugar, add the grated lemon peel and rum. Stir well.
Warm the milk. Dip each biscuit in the milk.
Arrange a row of biscuits in a suitable dish. Spread the cream over them. Work until you run out of the products and finishing off with cream on top.
Crush 2-3 biscuits into powder and sprinkle the sides of the cake and then add plenty of blackcurrant jam on top.
Leave the cake for 2-3 hours in the refrigerator, then cut and sprinkle it.
