First prepare the cream mixture.
Put the white chocolate spread and confectionery cream in a deep plastic bowl. Beat with the mixer on high. Gradually add the mascarpone a little at a time, while beating nonstop with the mixer on low.
Heat the milk just a bit (needs to be cool, not hot! ), put it in a bowl and pour the Baileys over it.
Dip the biscuits briefly in this milk mixture, 1 by 1, and arrange in a rectangular tray that you've smeared with a thin layer of cream.
Alternate between biscuits and 3 layers of cream. Be sure to finish off with cream. Smooth out well. Cover with plastic wrap and leave in the fridge.
The cake is ready for consumption after at least 5-6 hours in the fridge. Serve in a deep dessert plate, form it into balls with an ice cream scoop. 3 medium balls are enough for 1 serving.
Sprinkle with coarsely ground walnuts and serve.
Making this cake doesn't require any special skills, while it's a real delight for the senses!
If you'd like you can cut the ingredients in 1/2 and make a small version of the cake. White chocolate fans are going to love it for sure.