1 package of champagne biscuits
3/4 cup (American) of your preferred liqueur
2 cups of heavy cream
3 tablespoons of unsweetened chocolate
4 tablespoons of sugar
1 tablespoon of flavorless gelatin
5 tablespoons of water
1 cup of oat flakes
1 package of Calypso biscuits
1 package of champagne biscuits
3/4 cup (American) of your preferred liqueur
2 cups of heavy cream
3 tablespoons of unsweetened chocolate
4 tablespoons of sugar
1 tablespoon of flavorless gelatin
5 tablespoons of water
1 cup of oat flakes
1 package of Calypso biscuits
Soak the champagne biscuits with liqueur and reserve
Beat the heavy cream until it forms stiff peaks
Gently fold in the unsweetened chocolate and sugar, taking care not to lose volume
Hydrate the gelatin with water, melt it over low heat, and incorporate it into the chocolate whipped cream
Mix slowly until smooth. Reserve
In a removable pan ring, make a layer of champagne biscuits
Dust with oat flakes and spread some of the chocolate whipped cream
Repeat the layers until all ingredients are used up, finishing with a layer of whipped cream
Refrigerate overnight
Remove from pan and decorate with Calypso biscuits
Serve immediately.
