Biscuit bricks:
Ingredients and preparation
To make this brick you will need:
- Mascarpone, 250 g
- Dry biscuits, 250 g
- Pistachios, 150 g
- fresh liquid cream, 200 ml
- Milk, q.b.
- Tumbling sugar, 1 tablespoon.
Before you begin, place the cream, the bowl you will be using, and the whisks, if removable, in the coldest part of the refrigerator. This way, you’ll get a frothy consistency in no time.
Line a 25 centimeter plum cake pan with cellophane; Allow a centimeter of edge to protrude at the edge, this makes it easier to remove the cake.
Coarsely chop the pistachios and set aside a generous handful for garnish.
Dip the cookies in the milk for a few seconds and place them at the bottom of the mold. Prefer the rectangular and flat biscuits, as they are easier to assemble for geometric reasons.
Beat the panna with the powdered sugar until stiff, add the mascarpone and stir with gentle movements from bottom to top.
Cover the first layer of cream with this cream, then add part of the chopped pistachios and layer alternately until all the ingredients are used up and finish with the mascarpone. Cover with foil and place in the freezer for at least an hour.
Remove from the tin, sprinkle with the remaining pistachios and serve.
Enjoy your meal!