How to make a no-bake cake with eggnog cream

• Line the baking dish with parchment paper and arrange one layer of biscuits on the bottom.
  approx 500 g biscuits
  
• Cover the gelatin with cold water - pour just enough to cover the gelatin - and set aside for a few minutes to swell.
  4 teaspoons gelatin
  
• Briefly mix the mascarpone cheese with powdered sugar.
  500 g mascarpone cheese, approx 60 g powdered sugar
  
• Slowly pour in the heavy cream and mix until you get a thick cream.
  500 ml heavy cream
  
• Briefly heat the gelatin (I heat it for about 10 seconds in the microwave), stir, and pour into the eggnog - mix.
  250 ml eggnog liqueur
• Pour the eggnog into the cream and mix thoroughly.
  
• Spread approximately 1/4 of the cream over the biscuits (I divided the weight of the finished cream into 4 and weighed about 300 g per layer).
  
• Place a layer of biscuits on the cream and then apply cream again.
  
• There should be four layers of cream and five layers of biscuits.
• Pour the prepared glaze over the last layer of biscuits.
• To make the chocolate glaze, heat the heavy cream. Add the broken chocolate to the hot cream and stir until it dissolves nicely and combines into a glaze.
  200 ml heavy cream, 200 g chocolate
  
• Slightly cool the chocolate glaze and pour it over the biscuits.
  
• Chill the cake in the refrigerator for a few hours, or preferably overnight - then the biscuits will soften nicely and the cake will be easy to slice.