Ensure to crush the biscuits in pieces. I crushed them first in a bowl and then into a food processor and blended until they were the right consistency. Then add your butter and blend it all in.
Melt your butter to grease your cake tin on a baking tray. Apply the biscuit base to the tin and spread accordingly and pat the top flat. Leave in the fridge to chill for roughly 30mins.
In a heatproof glass bowl, ensure to break your white chocolate into pieces and melt over a small pan of hot water on low heat. Keep mixing occasionally to ensure the white chocolate doesn’t stick to the bowl. Once you have a liquid consistency remove the bowl and let the white chocolate cool down for at least 10 minutes until it’s warm but still liquid.
In a separate bowl add the mascarpone and cream cheese together and blend until the mixture is just holding its shape. Finally add the white chocolate and blend until you’ve got the desired consistency.
Apply this onto your biscuit base and spread evenly and pat the top flat. Once this is done leave in the fridge for up to 6hrs to set.
Once set decorate with your Guylian Sea Shell Chocolates