Name: Upgraded Icebox Biscuit Cake
Prep time: 30 min
Total time: 8 h 30 min
Ingredients: 2 cups heavy cream (2 containers); 18 oz mascarpone (2 containers); ⅓ cup sugar (65 g); 2 tbsp powdered sugar (20 g); ¼ cup coffee liqueur (60 ml; see the tips for a substitute); 1 tsp instant coffee powder; 1 tsp vanilla extract; 2 packages tea biscuits (petit beurre) (250 g (about 9 oz) each); a little milk for dipping; ½ tsp vanilla extract (for the milk); 2 packages chocolate-coated crispy balls (such as Klik); or chocolate curls

How I make it

With the whisk attachment, mix all the filling ingredients on low speed just until they start to come together.
Raise the speed to high and whip only until the cream is thick and holds its shape.
Stir the vanilla into the milk and dip the biscuits in it.
Line a 9-inch (24 cm) round pan with a layer of dipped biscuits. Fill any gaps with broken biscuits as best you can.
Spread about a quarter of the cream evenly over the biscuits.
Arrange another layer of biscuits on the cream (no need to fill gaps this time).
Repeat until you have four layers of biscuits and cream. Smooth the top and refrigerate overnight.
The next day, decorate the cake with the chocolate balls, working from the edge inward.

What I've learned

If I have no coffee liqueur, I dissolve 1 tbsp instant coffee in 1/4 cup boiling water, let it cool completely and use that instead.
The cake keeps for 4 more days in the fridge.

Upgraded Icebox Biscuit Cake Draft

What you need

Filling

Layers

Decoration

How I make it

What I've learned