INGREDIENTS

For the base:

125g puffed rice

200g chocolate (melted)

For the cream:

400g (1 3/4 cups) whipped cream

500g (2 1/4 cups) mascarpone

200g (3/4 cups) condensed milk

For the upper part:

120g chocolate (melted)

Cereal bars

METHOD

1. Pour the puffed rice and melted chocolate into a bowl and mix everything well to create a compact mixture.
2. Transfer the mixture into the cake mold (22cm – size of the mold) and level well with a spatula. Transfer to the refrigerator for at least 15 minutes.
3. Pour the whipped cream into a bowl and mix with an electric mixer until the cream is stiff.
4. In another bowl, add the mascarpone and condensed milk and mix with a blender until combined. Add the whipped cream and mix everything well.
5. Pour the mixture into the cake mold with the base and level it out. Transfer to the refrigerator for at least 4 hours.
6. Once the time is up, pour the melted chocolate over it and level it. Add the cereal bars on top and serve.