How to make
Put 10 fl oz (300 ml) of liquid confectionery cream in a bowl, 3 tbsp. powdered sugar and 1 tsp. vanilla essence. Beat until a fluffy cream is obtained. Gradually add 1.1 lb (500 g) of mascarpone and beat until a fluffy, smooth cream is obtained.
Divide the cream into two equal parts. In one we add 5 tbsp. liquid chocolate (I melted it a little in a water bath to be more liquid, otherwise it is solid) and mix well with a spatula. Leave the other cream white.
In deep dish, pour milk and dip the biscuits (I used plain). Allow them to soak up the milk and soften. Arrange a row in a baking pan and spread with brown cream. Then again a row of biscuits, white cream. Alternate. Finish off with cream. It is best that the tray is smaller, so your favorite biscuit cake will become thicker.
Cover with cling film and leave it in the refrigerator overnight.
Serve it on a plate and with an ice cream scoop, scoop from delicious cake to form balls. Sprinkle with crushed, roasted pecans and pistachios.
Decorate the non-standard biscuit cake with chocolate drops, liquid chocolate, mint leaves and whatever you like.
