Cold Mascarpone Cream Cake

To prepare the cold mascarpone cream cake, start with the base: melt the butter in a saucepan over low heat 1 and let it cool. Place the biscuits in a mixer 2 and finely chop them 3.

Transfer the biscuits to a bowl, pour in the melted and cooled butter (be sure not to use it while it's still hot) 4 and mix 5. Place a 7 inches diameter ring (with a height of 2 1/3 inch) on a tray lined with parchment paper. Pour the biscuit mixture here 6.

Press the mixture with the back of a spoon 7 to compact the base 8. Place it in the refrigerator to set for 30 minutes. Prepare the custard: soak the gelatin in cold water 9 for 10 minutes.

In a saucepan, heat the milk flavored with lemon zest 10, just until it starts to boil. In another bowl, pour the egg yolks and sugar 11, mix with a whisk, then add the flour 12.

Incorporate the hot milk by filtering it through a sieve to catch the lemon peel 13. Mix and transfer the mixture back to the saucepan over the heat 14. Continue cooking over medium-low heat until the cream thickens 15.

Add the drained and squeezed gelatin 16, mix and transfer the cream to a baking dish 17, cover with plastic wrap 17 and let it set in the fridge for 1 hour. After the resting time, take the cream, soften it with electric beaters 18.

Incorporate the mascarpone 19 little by little, always with the beaters, until you get a smooth and lump-free cream 20. Take the biscuit base, pour the cream over it 21.

Spread the mascarpone cream evenly with a spatula 22. Transfer the cake to the fridge for 4-5 hours. Use a vegetable peeler to make curls from dark chocolate and decorate the surface of the cake. Finish with mint leaves and serve the cold mascarpone cream cake 24.