Crumble the cookies and mix them with the melted butter. Pour the mixture into a hinged baking dish that has been lined with parchment paper.

Compact the pan di stelle cookies well and place in the fridge for 30 minutes.

Put the cheese into a bowl. With an electric hand mixer, work the Philadelphia cheese and the sugar until smooth and blended.

Add in the liquid cream, vanilla powder, lemon juice and mix well.

Add the eggs and continue to mix well the hand mixer.

Using a sifter, add in the corn starch and bitter cocoa. Pour in the melted dark chocolate and mix well.

Pour the cream into the baking dish and even out the surface. Bake at 160 C/ 320 F for 1 hour. Let it cool completely and then place it in the fridge for 4 hours.

Decorate the cake as you wish. We chose to use a mascarpone cream. To prepare, work the mascarpone and powdered sugar with an electric hand mixer.

Add in whipped cream until the mixture becomes smooth and evenly blended.

E ora si mangia, Vincenzo’s Plate….Enjoy!