How to cook
In a deep bowl, break the biscuits into small pieces.
Whip the cream with the powdered sugar and the vanilla essence into a fluffy cream.
Then, add the mascarpone and beat the mixture again. Mix the cream with the broken biscuits and stir well with a spatula.
Assemble the cake in a form with a removable ring.
Put the cake in the fridge overnight.
Remove the ring from the biscuit cake and whip an additional 1/2 cup of whipped cream for decoration.
Cover the biscuit cake with mascarpone and level the whole cake, then decorate with blueberry jam.