How to cook
For this recipe you will need a cake tin 9.4″ (24 cm) in diameter.
Beat the whipping cream and vanilla powder in a bowl.
In another bowl beat the mascarpone and powdered sugar quicky. Add the cream with a spatula carefully, so it doesn't lose its volume.
Pour the milk in a bowl, dip each bisquit for a few seconds, and arrange them at the bottom of the cake tin. Add 1/3 of the mascarpone mix on top. Level it with a spatula and add thin strawberry slices.
Add strawberry slices along the sides of the tin, as well. Sprinkle with coconut shavings.
Place another layer of dipped bisquits. Repeat with a layer of mascarpone and strawberry slices. Sprinkle with coconut shreds. Arrange a third layer of bisquits, and top with the remaining mascarpone mix.
Cover with cling film and place the cake in the frdge. Let it cool overnight. Decorate the biscuit cake with sliced strawberries and grated chocholate.