No Bake Butter Cookie Cake with Chocolate

Line a baking sheet with parchment paper, place a baking frame on it and arrange a rectangle of 16 butter cookies (4x4). Adjust the baking frame to the cookies. Alternatively, use a baking pan of the same size (approx. 20 x 30 cm)

Pour the cream into a tall mixing bowl and whip, slowly adding the vanilla sugar. Chill the whipped cream until further use

Chop the dark chocolate couverture finely and melt over a water bath. Mix the mascarpone with the plain yogurt and condensed milk until smooth. Stir in the melted chocolate. Finally, fold in the whipped cream. Spread 1/4 of the cream on the cookie base and smooth

Cover again with a layer of butter cookies (4x4). Spread a quarter of the cream on the cookies and cover again with butter cookies. Repeat the layering one more time so that 4 layers of butter cookies are created. Finish with a cream layer

Place a piece of plastic wrap over the cream layer to prevent the cake from absorbing odors from the refrigerator. Chill the butter cookie cake for 5 hours, preferably overnight. For decoration, use a sharp knife or vegetable peeler to cut the chocolate into thin shavings. Decorate the cake with the shavings, cut into small pieces and serve cold. Yields about 24 pieces