No-bake raspberry ice cream cake with mascarpone

1: Preparing the biscuit base

1. Finely crush the biscuits.
2. Mix them with melted butter until you get a sandy texture.
3. Line the cake tin with cling film.
4. Spread the mixture evenly over the bottom of the mold and press it firmly.
5. Place in the refrigerator for 20 minutes.

Step 2: Preparing the mascarpone cream

1. In a large bowl, beat the mascarpone with the powdered sugar and vanilla.
2. Whip the liquid cream until stiff peaks form.
3. Using a spatula, gently fold the whipped cream into the mascarpone.
4. Mix until you get a smooth and airy mixture.

Step 3: Assembling the Cake

1. Spread half of the mascarpone cream on the biscuit base.
2. Spread the raspberries evenly over the surface.
3. Cover with the remaining cream.
4. Carefully smooth the top.

Step 4: Add the frosting

1. Mix the raspberry jam with the lemon juice.
2. Spread evenly over the cream.
3. Cover the mold and place in the refrigerator for at least 6 hours, ideally overnight.

Step 5: Decorate and serve

1. Carefully remove the cake from the pan onto a serving plate.
2. Garnish with fresh raspberries.
3. Add a few mint leaves.
4. Sprinkle lightly with powdered sugar just before serving.

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