How to cook
In a deep bowl, break the biscuits into small pieces.
Whip 1 cup of the whipped cream together with the powdered sugar and the vanilla exract until the cream is nice a smooth.
Then I add the mascarpone and beat again.
Add the pieces of biscuits to the cream and mix well with a spatula.
Arrange the biscuit cake in cake ring - 22 cm with the base.
Arrange a row of creamy biscuits, jam, a row of biscuits, jam and finish it off with biscuits.
Place the cake in the fridge overnight.
Remove the ring and whip an additional 1/2 cup of whipped cream.
Spread all of the mascarpone and whipped cream evenly over and around the cake, then top it off with blueberry jam.
Leave the blueberry and mascarpone biscuit cake in the fridge for an hour and then dig in :)