How to make
Beat the mascarpone, cream, sugar and vanilla.
Melt the chocolate.
Arrange the biscuits (dipped in milk), cream, the crushed biscuits, a few spoonfuls of melted chocolate in a cake tin.
Repeat until you run out of cream and biscuits.
Optionally, you can sprinkle the cake with chopped almonds or hazelnuts.
Refrigerate your biscuit cake for 1-2 hours or more.
