Magazine Subscription Offer
Try your first 5 issues for only £5!
Line a 30cm x 25cm deep square cake tin with baking parchment. Put as many malted milk biscuits as you can fit into the base of the tin, without them overlapping. Meanwhile, melt both the white and milk chocolates, either in heatproof bowls set over a pan of barely simmering water or in the microwave in short bursts. Set aside to cool slightly.
In a large bowl, beat the mascarpone to loosen it slightly. Add the double cream and, using electric beaters, whip until it holds its shape. Pour half of the mixture into a separate large bowl.
Add the cooled white chocolate to one bowl of the cream mixture and mix to combine. Add the cooled milk chocolate to the other half of the mixture and mix. Take half of the puffed wheat cereal and fold it through the white chocolate mix. Pour this over the layer of biscuits in the tin and smooth it out with a palette knife. Add another layer of malted milk biscuits on top and then pour on the milk chocolate mix. Sprinkle with the remaining cereal and chill overnight. Remove from the tin, slice with a hot knife and serve.
This recipe has been provided by Moje Gotowane and has not been re-tested by us.