Ingredients
For the Base:

• 350 g of biscuits (digestive or your choice)
• 90 g of melted butter
• 30 ml of milk

For the Cream Filling:

• 1 egg yolk
• 80 g of sugar
• 60 g of corn starch or cornstarch
• 500 ml of milk
• 50 g of white chocolate
• 100 g of mascarpone cheese

For Garnishing (optional):

• Grated white chocolate or cocoa powder
• Fresh berries (such as raspberries or strawberries)

Step-by-Step Instructions

1. Prepare the Biscuit Base
   • Start by crushing the 350 g of biscuits. You can either use a food processor or place the biscuits in a plastic bag and crush them with a rolling pin until they resemble fine crumbs.
   • In a mixing bowl, combine the crushed biscuits with 90 g of melted butter and 30 ml of milk. Stir until the mixture is well-combined and resembles wet sand.
   • Press the biscuit mixture firmly into the base of a 20 cm round cake mold, ensuring it forms an even layer. Use the back of a spoon or a flat-bottomed glass to smooth the surface.
   • Place the cake mold in the refrigerator to allow the base to set while you prepare the cream filling.
2. Prepare the Cream Filling
   • In a medium-sized saucepan, whisk together 1 egg yolk, 80 g of sugar, and 60 g of corn starch. Gradually add 500 ml of milk, whisking continuously to prevent lumps from forming.
   • Place the saucepan over medium heat and continue stirring until the mixture thickens into a creamy custard consistency. This will take about 7-10 minutes. Make sure the mixture doesn’t boil.
   • Once thickened, remove the saucepan from the heat and stir in 50 g of white chocolate until it is fully melted and combined.
   • Let the custard cool slightly before adding the mascarpone. Once cooled, fold in the 100 g of mascarpone cheese to create a smooth and creamy filling.
3. Assemble the Cake
   • Remove the biscuit base from the refrigerator. Pour the prepared mascarpone and white chocolate filling over the biscuit base, spreading it evenly with a spatula.
   • Cover the cake with plastic wrap and refrigerate for at least 4 hours, or overnight if possible, to allow the filling to firm up.
4. Serve and Enjoy
   • Once the cake has chilled and set, remove it from the refrigerator. If desired, garnish with grated white chocolate, a dusting of cocoa powder, or fresh berries for an extra touch of elegance.
   • Slice the cake and serve chilled for a creamy, refreshing dessert.

Cooking Tips

• Biscuit Type: You can use any type of biscuit for the base, such as digestive biscuits, graham crackers, or even chocolate cookies. Adjust the sweetness of the cream filling depending on how sweet the biscuits are.
• Custard Thickness: Make sure to stir the custard continuously while heating to avoid lumps. If it becomes too thick, you can add a splash of milk to adjust the consistency.
• White Chocolate Quality: Using good-quality white chocolate can make a big difference in flavor. Choose a high-quality brand for a creamier, richer filling.

Storage

• Store this No-Bake Mascarpone and White Chocolate Biscuit Cake in the refrigerator for up to 3 days.
• Keep the cake covered to prevent it from absorbing any odors from the fridge.
• This cake is not ideal for freezing, as the texture of the mascarpone filling may change when thawed.

Nutritional Facts (per serving)

• Calories: ~400
• Protein: 6g
• Fat: 24g
• Carbohydrates: 42g
• Fiber: 2g
• Sugar: 24g
• Calcium: 15% of Daily Value

FAQs

1. Can I make this cake ahead of time?
   Yes! This no-bake cake is perfect for making ahead. You can prepare it the day before serving, giving the filling plenty of time to set in the fridge.
2. Can I use dark chocolate instead of white chocolate?
   Absolutely! If you prefer a richer, more intense flavor, dark chocolate can be used in place of white chocolate in the filling. Adjust the sugar level to taste, as dark chocolate is less sweet than white chocolate.
3. What can I use if I don’t have mascarpone?
   If you can’t find mascarpone, you can substitute it with cream cheese or ricotta, though it will slightly alter the flavor and texture. Cream cheese will make the filling a bit tangier, while ricotta will create a lighter texture.
4. Can I make this gluten-free?
   Yes, you can easily make this cake gluten-free by using gluten-free biscuits for the base.
5. How long should the cake be refrigerated?
   The cake should be refrigerated for at least 4 hours to allow the cream to set. However, for the best texture and flavor, it’s recommended to chill the cake overnight.

Conclusion
This No-Bake Mascarpone and White Chocolate Biscuit Cake is the ultimate dessert for those looking to impress with minimal effort. It’s a perfect balance of creamy, crunchy, and rich flavors, making it a crowd-pleaser for any occasion. The beauty of this recipe is that it doesn’t require baking, making it quick to prepare yet impressive in taste and presentation. Whether you’re a seasoned baker or a beginner, this recipe is accessible and offers room for creativity. You can personalize the cake with different toppings.