How to make
Beat the mascarpone and dulce de leche. Dip the biscuits in the coffee for a second and arrange them tightly in a cake form with removable walls.
Put some of the cream on top and repeat this process until you run out of ingredients. Finish off the cake with cream. Cover it with foil and put it in the fridge.
Meanwhile, prepare the glaze.
Heat the confectionery cream in a microwave, without letting it come to a boil. Add the crumbled chocolate and stir until it melts. If it's too hot, wait a little for it to cool.
Take the cake out of the fridge and pour the glaze over it.
Dissolve the white chocolate in a water bath. Apply it to the cake with a small spoon and carefully smear it with a toothpick.
Leave the cake overnight and then release it from the form!
