No Bake Knoppers Wafer Torte

Finely crush butter biscuits

Melt butter and mix with the biscuit crumbs

Line the bottom of a 26 cm springform pan with parchment paper

Spread half of the biscuit mixture on the pan bottom

Press the mixture flat using the bottom of a drinking glass or a spoon

Chill for 30 minutes

Finely grind Knoppers wafer bars in a food processor

Melt butter and add to the ground wafer bars

Spread the wafer mixture over the chilled biscuit base

Chill for 10 minutes

Spread the remaining biscuit crumbs over the wafer layer

Chill until the cream is prepared

Finely chop white chocolate

Melt the white chocolate in a bowl over a hot water bath

Stir mascarpone until smooth

Add the melted white chocolate to the mascarpone and stir immediately

Whip heavy cream until stiff, adding whipped cream stabilizer while whipping

Fold the whipped cream into the mascarpone mixture

Pour the cream mixture into the cake pan

Chill for 60 minutes

Finely chop dark chocolate and place in a bowl

Heat heavy cream until boiling

Pour the hot cream over the chocolate

Stir until the chocolate is fully melted and smooth

Pour the chocolate glaze over the chilled cake

Spread the glaze evenly

Chop the remaining Knoppers wafer bars into small pieces

Garnish the cake with the chopped wafer bars

Chill until ready to serve