Cold cake with berries

1. Start by grinding the biscuits in a food processor or in a bag, using a pastry blender, until you get a fine powder. This step will create the perfect base for your cake. 2. Meanwhile, melt the butter in a small saucepan over a low heat, being careful not to burn it. Once the butter is completely melted, allow it to cool slightly before adding it to the crushed biscuits. 3. In a large bowl, combine the ground biscuits with the melted butter, mixing well until the mixture is smooth and has a moist, slightly sticky texture. 4. Take a cake pan with a removable bottom and line with baking paper to make it easier to remove the cake after baking. 5. Pour the biscuit and butter mixture into the prepared pan, spreading evenly over the bottom of the pan. Use a spoon or spatula to press the mixture firmly, making sure to form a compact layer that will support the filling. 6. Place the dish in the refrigerator for about 30 minutes to allow the top to firm up.

Filling: 1. In a separate bowl, beat the cream and powdered sugar until fluffy and stiff. 2. Add the mascarpone cheese and stir gently, using a spatula to keep the air in the cream. 3. In a separate container, place the gelatin to hydrate in cold water according to package directions. Once swollen, heat the gelatin in a bain-marie or microwave until liquid. 4. Fold the gelatine into the cheese and cream mixture, stirring quickly to avoid lumps. 5. Pour the filling over the biscuit mixture, smoothing the surface with a spatula. 6. Leave the cake to chill in the fridge for at least 4 hours, or better still, overnight to firm up well. 7. Before serving, decorate the cake with fresh fruit or grated chocolate, giving it a luscious look and a touch of freshness. 8. Cut and serve with joy, admiring yourself for the delight you've created!