Time: 20 ‘prep + 12 h rest
250 g Mascarpone cheese
200 g Whipping cream
100 ml DOMBAY Choco
Mash the biscuits in a freezer bag with a meat mallet. Do not crumble but keep them in small pieces. Whip the cream until stiff, add sugar to make it sweeter.
Mix the mascarpone with the DOMBAY Choco until you get a creamy compactness, then add the whipped cream. Start composing the dessert in layers, putting it in glass cups: the first will be the crushed biscuits layer with a drop of DOMBAY. Proceed with the mascarpone cream and then again the biscuits and the DOMBAY Choco. The last layer should be the DOMBAY and mascarpone cream.
Let it rest in the refrigerator overnight. Sprinkle with cinnamon to serve.