Steps

• Melt the 100 grams of dark chocolate in a double boiler. Arrange the ladyfingers in the mold: first, around the edges, aligning them with the grooves of the mold, then on the bottom (to recreate the radial effect, you’ll need to trim them slightly). Moisten the ladyfingers at the base with coffee and milk, but don’t overdo it, and lightly brush the outer ladyfingers. It’s important not to soak too much because with the fridge’s humidity and the cream, the ladyfingers become moist, and if they get too soft, the cake might collapse once removed from the mold.

  In the stand mixer bowl (or with an electric mixer), whip the heavy cream with mascarpone and plain Greek yogurt. Chop the 50 grams of dark chocolate with a knife and add it to the cream, mixing gently from bottom to top to avoid deflating it. Pour half of the cream over the biscuit base and level it well. Cover the cream with ladyfingers and moisten them with coffee and milk. To the remaining mixture, add the melted chocolate and incorporate it gently, always with bottom-to-top movements. Spread the cream over the biscuits and level it well.

  Blend the 50 grams of ladyfingers. Melt the butter. Mix the blended cookies with the butter and cover the cream with this mixture, pressing gently with your hands. Cover the cake with plastic wrap and let it rest in the fridge for at least 5 hours.

  

• After the resting time, remove the cake from the mold. With this type of mold, it’s very simple: just remove the plastic wrap covering it, place the serving plate on top of the mold, flip it over, and lift the mold. It will release perfectly and effortlessly. If desired, you can decorate with a ribbon (it’s not needed to keep the ladyfingers in place as they’ll stay perfectly still) and serve.