Ingredients

For the base

• 200 gr petit beurre biscuits
• 5 gr cocoa
• 100 gr Lurpak® butter, melted
• 30 gr pistachios

For the cream

• 600 gr fresh Arla® fresh cream cheese
• 130 gr Arla® whipping cream 36% fat
• 130 gr  70% cocoa chocolate
• 150 gr italian meringue

For the spread

• 150 gr white chocolate
• 100 gr Arla® whipping cream 36% fat
• 100 gr fresh Arla® cream cheese 
• Forest fruit for serving (optional)

Ingredients for the italian meringue

• 40 gr water
• 180 gr sugar
• 15 gr glucose
• 4 egg whites

Directions

For the base

Crush the biscuits in a blender and add Lurpak® butter and cocoa. In a baking tin with a removable base (24 cm diameter), add the biscuit mixture pressing it to the base. Throw the pistachios on top and bake in a preheated oven at 160C for 15 minutes. Take out of the oven and let it cool.

For the cream 

Cut the chocolate into small pieces. Heat the cream at 90C and spread it over the chocolate. Stir well and make a ganache. Soften the cheese and add the chocolate. Finally, add the italian meringue stirring softly. Spread the cream over the cold biscuit base and put it in the fridge until the cream is stabilised. 

For the spread

Cut the white chocolate, heat the cream at 90C and pour it over the chocolate. Stir well until the chocolate melts and make a ganache. Soften the Arla® cream cheese, add the chocolate and spread over the dessert.

For the italian meringue

Boil the sugar, water and glucose until temperature reaches 115C. At this point,  beat the eggs until you have a meringue and keep boiling the sugar, until temperature reaches 123-125C and immediately slowly pour into the meringue continuing beating for 10-15 minutes. Let the meringue cool and use 170 gr of it, for the recipe.