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Stick two biscuits together with spread, soak them in coffee, and freeze for about 1 hour.
Lightly loosen the mascarpone with a whisk, add the cold cream and sugar, and whisk until thick.
Coat the biscuits with the cream.
Freeze until the cream sets.
Using a knife, give the cream an oval shape.
Melt the chocolate and coconut oil to make the icing.