Mocha Biscuit Cake – Gluten-free version

👨‍🍳 Method

1. 1
   Whip the cream to stiff peaks.' Add the mascarpone, powdered sugar, coffee powder and vanilla and whip just until the cream is smooth.'

   ⚙ WhippingBowlHand mixerorStand mixerorWhisk

   💡Whip cream very cold, in a chilled bowl with chilled beaters, and stop when it holds firm: overwhipping turns it grainy and buttery.
2. 2
   Dip each gluten-free biscuits briefly into the milk and arrange a tight layer on the bottom of 20x20 cm square pan.

   Baking pan

   💡Dip for just a second: the gluten-free biscuits keeps absorbing moisture from the cream in the fridge, and a gluten-free biscuits soaked too long falls apart.
3. 3
   Spread a layer of cream, top with a layer of dipped gluten-free biscuits and repeat, alternating, until the ingredients are used up, finishing with a layer of cream.

   Offset spatula
4. 4
   Sprinkle the grated chocolate and cocoa on top.
5. 5
   Cover and chill for at least 4 hours, preferably overnight.

   Refrigerator

   💡The long chill is what turns the layers into a cake: the gluten-free biscuits absorb moisture from the cream and soften, and the cream sets enough to slice.
6. 6
   Slice and serve cold.

   Knife