Ingredients:

Base:150 g dry biscuits60 g toasted almonds90 g butterCream:200 ml whipping cream

250 g mascarpone200 g white chocolate75 g coconut flour

Topping:100 g white chocolate75 g coconut flour

Preparation:
1. Base: blend the biscuits with the almonds, mix with the melted butter and press onto the base of the mould. Put in the fridge.
2. Cream: in a bowl mix the cream with the mascarpone, then add white chocolate and coconut.
3. Melt the 100 g of white chocolate and decorate the cake, also add more coconut flour.
4. Place in the fridge for at least 2 hours.