Cost Breakdown

Critical Success Points

• • Blend the biscuits with the butter until a sandy texture without lumps is achieved.
• • Do not over‑beat the mascarpone to prevent it from separating.
• • Whisk the very cold liquid cream until stiff peaks form.
• • Fold in the whipped cream gently to avoid deflating it.
• • Use the glaze warm, never hot, to avoid melting the cheese layer.

Safety Warnings

• • Be careful when handling the microwave: the melted mixture can be very hot.
• • Use a sharp knife to detach the cake from the pan to avoid breakage.